Asian-Spiced Short Ribs

A spicy red wine like a Syrah is a delicious pairing for a rich cut of beef like short ribs. It also makes for a wonderful glaze. Jean-Georges Vongerichten sprinkles the ribs with ground fennel before braising them in a blend of Syrah, Asian fish sauce and soy sauce.
Photo by Dunja B.

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

Ingredients

  • Six

    12-ounce bone-in beef short ribs

  • Kosher salt

  • Ground fennel, for dusting

  • 1

    cup ketchup

  • 1

    cup dry red wine, such as Syrah

  • 1/3

    cup red wine vinegar

  • 1/2

    cup unsulfured molasses

  • 3

    tablespoons dried onion flakes

  • 2

    tablespoons Asian fish sauce

  • 1

    tablespoon soy sauce

  • 1

    tablespoon garlic powder

  • 1

    tablespoon seeded and minced chipotle chile in adobo

  • 1

    teaspoon Asian sesame oil

  • 3

    quarts water

Directions

Light a grill. Preheat the oven to 325°. Season the ribs with salt and fennel. Grill over high heat, turning, until charred all over, about 12 minutes. Transfer the ribs to a large flameproof roasting pan. 2. In a large bowl, mix the ketchup, wine, vinegar, molasses, onion flakes, fish sauce, soy sauce, garlic powder, chipotle, sesame oil and 1 tablespoon of salt. Whisk in the water. Pour the sauce over the ribs and bring to a simmer over two burners. 3. Cover the roasting pan and bake, turning the ribs once, until the meat is very tender, about 2 1/2 hours. Lower the oven temperature to 200°. Transfer the sauce to a large saucepan. Keep the ribs warm in the oven. Boil the sauce over high heat until reduced to 4 cups, about 1 hour. 4. Increase the oven temperature to 350°. Pour the sauce over the ribs and roast until the ribs are glazed, about 15 minutes. Serve the ribs on plates with their sauce.

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