• Make-Ahead
• Staff Favorite

Ingredients

1. Six 12-ounce bone-in beef short ribs
2. Kosher salt
3. Ground fennel, for dusting
4. 1 cup ketchup
5. 1 cup dry red wine, such as Syrah
6. 1/3 cup red wine vinegar
7. 1/2 cup unsulfured molasses
8. 3 tablespoons dried onion flakes
9. 2 tablespoons Asian fish sauce
10. 1 tablespoon soy sauce
11. 1 tablespoon garlic powder
12. 1 tablespoon seeded and minced chipotle chile in adobo
13. 1 teaspoon Asian sesame oil
14. 3 quarts water

Directions

1. 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.

Serve With

Polenta or cheese grits.

Notes

For a photo gallery of more great recipes from Jean-Georges Vongerichten, visit foodandwine.com/slideshows/vongerichten