It’s been too long since these oolong shortys, and the wait is over! For those of you unfamiliar with oolong tea, it’s not a black tea, and it’s also not a green tea. It’s a traditional Chinese tea that undergoes partial oxidation. This impacts the darkness of the tea leaves—more oxidized=darker! MORAL OF THE STORY HERE IS…behind all of this tea science is a short rib with incredible flavor. Braised in the steeped tea for 3-4 hours, the result is a tender, tea-tastic short rib for your dinner tonight! Obviously this show stopper has some friends joining the oolong party, like farro with maitake mushrooms, oyster mushrooms, and dried cherries. Oh, yes, that pop of sweetness definitely adds. Our veggies (cauliflower and broccoli) this eve are seasoned with ginger, garlic, and a little bit of chili for pizzazz. Chow time, Fam!
What’s in your bag:
- Short ribs
- Sichuan peppercorn honey jus
- Cauliflower and broccoli
- Braising liquid
What you’ll need from home:
- Aluminum foil-lined sheet tray
- Medium saucepan
- Saute pan
Total prep time: 20 minutes
The Short Ribs
- Place the short ribs into a saucepan with the braising liquid
- Cover the pot, and heat the meat (we rhymed!) in the liquid over a medium flame for 7-8 min. Flip the ribs and heat covered for another 7-8 min until heated through.
- Remove the ribs from the pot leaving the braising liquid behind – it’s done its job!
Cauliflower + Broccoli
- Preheat your oven to 350F.
- Drizzle some olive oil on your sheet tray.
- Place cauliflower + broccoli on the tray, and warm in the oven for 7-8 minutes. Remove carefully.
- Warm the farro in a saute pan over medium heat for about 2-3 minutes or until warmed through.
- Pour into a microwave safe bowl and heat for 30 seconds-1 min.
The short ribs are the star of the show, so plate those first. Surround them with your cauliflower + broccoli, and farro. Drizzle the jus over the short ribs. Eat up peeps!
That’s it! Dinner solved, dinner served. #weareWECO