Asian flavors are big, bold, rich in flavor, spicy, and vibrant, and above all, they are some of my favorite flavors to utilize. This flavor-forward Asian-inspired peanut soy glaze is super simple to make, holds well (under refrigeration) when bulk prep is a necessity, and can be used on a wide array of products. I chose Hormel’s Fire Braised Beef Short Rib for this application; however, this glaze can be used on chicken, seafood, pork, tofu, and vegetables. Watch and see how effortlessly you add Asian-inspired flavors to your menu.

Additional applications for the peanut soy glaze:
On grilled shrimp. With seared salmon. Tossed with roasted carrots. Slathered on chicken wings. Basted on a whole rib roast, pork loin, or pork chops. And it can even be used as a salad or slaw dressing.

Hormel Fire Braised Boneless Short Ribs are item #25708

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This labor-saving boneless beef short rib that is an easy way to add a consistently delicious item to your menu, without the work of braising. These tender cuts are gently seasoned with red wine and rosemary. A perfect starting platform for your recipe. They’re seared with fire to caramelize the exterior and develop flavor, and then slow-cooked until tender, moist, and delicious – so all you need to do is finish it!

Hormel Fire Braised Boneless Short Ribs are item #25708

More Fire Braised Meats
More from the Test Kitchen

INGREDIENTS
Serves: 6

3 lbs of beef short ribs
1 tablespoon vegetable oil
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup diced white onions
1(28 ounces) can crushed tomatoes
5 medium poblano peppers, roasted, peeled, seeded, cut into 1/4-inch thick strips
1-2 finely chopped, chipotle peppers in adobo sauce
1 chopped white onion
fresh chopped cilantro
lime wedges (optional)

DIRECTIONS

1. Heat oil in large stockpot over medium heat until hot. Brown beef short ribs evenly. Remove from stockpot; season with salt and black pepper.

Dennis Tip: to cook in slow cooker, season beef with black pepper and salt. Add beef, onion, tomatoes, pablano peppers and chipotle peppers to 4 – 5 1/2 quart slow cooker and stir to combine. Cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours or until beef is fork tender. Remove beef; keep warm. Skim fat from cooking liquid over beef.

1. Add 1 cup onion to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally.
2. Add tomatoes, poblano peppers and chipotle peppers to stockpot. Return beef to pan; bring to boil. Reduce heat; cover tightly and simmer 1 1/2 – 2 1/2 hours or until beef if fork-tender.