Asian-Spiced Short Ribs

  • ACTIVE: 30 MIN

Jean-Georges Vongerichten sprinkles ribs with ground fennel before braising them in an East-West blend of fish sauce, soy sauce and Syrah.


  1. Six 12-ounce bone-in beef short ribs
  2. Kosher salt
  3. Ground fennel, for seasoning
  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 chipotle chile in adobo
  13. 1 teaspoon toasted sesame oil
  14. 3 quarts water
  1. 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.
  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 kosher salt. Whisk in the water. Pour over the ribs and bring to a simmer.
  3. Cover the pan and braise, turning the ribs once, until very tender, 2 1/2 hours.
  4. 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.
  5. Increase the oven temperature to 350°. Pour the sauce over the ribs and roast until glazed, about 15 minutes.
Serve With
Polenta or cheese grits.

Suggested Pairing

Spicy, juicy California red blend.