RECIPE
Asian-Spiced Short Ribs
- Recipe by Jean-Georges Vongerichten
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. Vongerichten sprinkles the ribs with ground fennel before braising them in a blend of Syrah, Asian fish sauce and soy sauce.
- ACTIVE: 30 MIN
- TOTAL TIME: 4 HRS 30 MIN
- SERVINGS: 6
- Make-Ahead
- Staff Favorite
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.
- 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.
- 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.
- 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
Wine
These luscious short ribs are so rich that they need a substantial red wine as a partner—Vongerichten usually chooses a Syrah. Crozes-Hermitage, one of the best-value subregions of France's Rhône Valley, which surrounds the smaller and more famous Hermitage region, produces elegant yet full-bodied Syrahs. The 2004 Jaboulet Les Jalets is full of brambly cherry flavors; Guigal's 2004 is meatier, with black raspberry notes.- From How to Cook with Wine:
A Master Class - Published October 2007
MARKETPLACE


Become a fan
Follow us