hey what's up there people I'm chef Michael Reyes and you're watching the hunger winos today we're doing boneless hoisin short ribs it's a really easy recipe people are gonna think you were like slaving for hours total delicious and full proof let me show you how to do it first off I want to show you how to do the barbecue sauce we have hoisin sauce basic ways on sauce I have garlic lemongrass and ginger I have a little bit of soy sauce for the salt I have some honey if you want to you can use brown sugar and I have some rice wine vinegar all I have to do is start heating up the spice elements and just put it all in a pot and get it hot reduce and we're totally cool so let's get that going so I have a little bit of garlic put that right in have a little bit of lemongrass and dump that in and a little bit of ginger all I want to do is spread that around to release the oils looks good I'll add my rice wine vinegar I'll add my soy sauce and that should be good to go I'll add in my voice then cool get that going raise my temperature all we're looking for is to mix these flavors let it marinate for a while it'll start to reduce and then we'll be cool I'm gonna add some honey which will be our last ingredient nice and big good color add a nice sweetness to the dish once it starts to boil then I could reduce so you'll hear it start to cook now if you want to you can go ahead and buy a good store-bought sauce but nothing like making your own it's really simple really easy as you can see it's kind of liquidy it has a little bit of thickness you don't need to add cornstarch slurry thing like that it'll reduce on its own but you want those flavors of the ginger and the lemongrass and the garlic to really mix into that hoisin it'd be really delicious accompaniment to this nice boneless short rib so let this go for about 10 minutes like I said get it to a boil and then reduce the heat so while the sauce is simmering I want to show you the beef I have a nice boneless short rib right here there's no bones you can see this is where they were and what I like about this meat is perfect for like big groups is I can cut three nice pieces totally nice six ounce servings and some of these get a little bit bigger so you could get like seven ounces each person but it looks beautiful on a plate cuz you can cut them totally nice and they're perfect for service so I totally love these to get a nice flavor and we're talking about a classical brace so even though we're doing an Asian style of food it's still French technique so I want to be able to caramelize both sides all four sides actually I'm going to go ahead and take the short rib fat side down and lay it right on the pan as you notice I don't have any oil in this pan because there's enough fat on this piece of meat that'll give me what I want at the same time I'm just looking for color on all sides with that color comes flavor so once I do all four sides I'm gonna put it in a different pan add some water some sauce and go ahead and cook it off so I'm going to go ahead and caramelize all four sides right now so as you can see it's nicely sear on all sides I really didn't take that long the first side took about two minutes and then about a minute and a half and these sides maybe 20-30 seconds so it's nicely caramelized I'm gonna go ahead and take it out of this saute pan and bring it right to my loaf pan I even though I'm using a loaf pan because it's just a really nice size and what I wanted to do now is braise it so I want to add enough liquid which is just water both third of the way up close to halfway up and I want to add some my barbecue sauce my hoisin sauce now it'll leak into the water totally cool gives the water flavor that will be a nice braising liquid for this short rib so once I do that as you can see I mean really how long that take get some foil and to go into a 300 degree oven for about two and a half three hours and till it's tender let's get it done all right this has been in the oven about two hours and 45 minutes so I want to take it off see how tender we are totally nice oh yeah we're tender very nice look at the color this is what happens when you have a nice sear on all four sides when it starts to cook it still gets caramelized so this is enough for like two people so I'll go ahead and make my plate ooh tender take it right out and ladle some of that sauce on top of it very nice nice consistency of sauce yeah let me cut it up so let's go ahead and put this on a plate just like so don't move finish it off with my sauce a little bit of toasted sesame seeds a little bit of salt for the bok choy and the rice and that my friends boys sim BBQ short ribs with white rice and bok choy so let's go ahead and destroy this plate now and see what the short ribs look like look at that totally tender totally nice it's gonna do that barbecue sauce in there butter very tender nice ginger lemongrass hoisin meat is really really nice juicy and look at that flake really nice now for the full recipe it's listed in the description you're not going to want to miss future episodes because they're gonna be really really delicious so go ahead and subscribe I'm chef Michael Reyes you've been watching under winos please