Jean-Georges Vongerichten sprinkles ribs with ground fennel before braising them in an East-West blend of fish sauce, soy sauce and Syrah.
Slideshow:Amazing Short Ribs
Six 12-ounce bone-in beef short ribs
Ground fennel, for seasoning
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 chipotle chile in adobo
1 teaspoon toasted sesame oil
3 quarts water
How to Make It
Preheat the oven to 325°. Light a grill. Season the ribs with salt and fennel. Grill over high heat, turning, until charred all over, 12 minutes. Transfer to a flameproof roasting pan.
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 kosher salt. Whisk in the water. Pour over the ribs and bring to a simmer.
Cover the pan and braise, turning the ribs once, until very tender, 2 1/2 hours.
Transfer the sauce to a large saucepan and boil over high heat until reduced to 4 cups, 1 hour; cover. Keep the ribs warm in a 200° oven.
Increase the oven temperature to 350°. Pour the sauce over the ribs and roast until glazed, about 15 minutes.
Polenta or cheese grits.
Spicy, juicy California red blend.
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