RECIPE

Asian-Spiced Short Ribs

  • ACTIVE: 30 MIN
  • TOTAL TIME: 4 HRS 30 MIN
  • SERVINGS: 6

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. Jean-Georges 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

  • 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.