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Asian-Spiced Short Ribs

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

  • Total Time:
  • Servings: 6

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  • Six 12-ounce bone-in beef short ribs
  • Kosher salt
  • 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


  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.

Contributed By Published October 2007

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