Asian Braised Short-Ribs

Recipe:

6-8 Beef Short Ribs

1C. Flour

2 T. Everglades Seasoning

2 T. Olive Oil

4 C. Beef Broth

2 Minced Garlic Cloves

1 T. Minced Ginger

2 T. Hoisin Sauce

1/4 C. Brown Sugar

Juice and Zest of One Naval Orange

Juice and Zest of One Lime

6 Green Onions Sliced Thin

1 C. Citrus Ponzu

1-2 C. Broccoli

1-2 C. Sliced Carrots

1 C. Quartered Mushrooms

1 Sliced Medium Purple Onion

1 C. Pea Pods

1 Package Asian Noodles

1 T. Chopped Fresh Cilantro

1. Preheat oven to 350 degrees.

2. Mix flour and Everglades Seasoning together in a low bowl. Heat olive oil in a skillet. Dredge short ribs in flour and then place in hot skillet, browning short ribs on all sides. You may need to work in batches. Set aside.

3. Mix beef broth, garlic, ginger, hoisin sauce, brown sugar, orange juice/zest, lime juice/zest, green onions, ponzu sauce and soy sauce together.

4. Place browned short ribs in a deep 5-quart pot. Pour sauce over ribs. Bake for 3 hours.

5. Remove pan from oven and add vegetables. Return to the oven and cook for an additional 45 minutes to an hour until carrots are fork tender.

6. About 15 minutes prior to end of meat/vegetable cooking time, prepare noodles according to package directions.

7. Once short ribs are done, remove them from the oven and spoon off one cup of sauce. Pour sauce over prepared noodles and let set for 3-5 minutes.

8. Plate noodles, then ribs and vegetables with additional sauce over noodles. Garnish with chopped cilantro.