F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Sake-Marinated Beef Ribs

  • SERVINGS: 8
  • MAKE-AHEAD

Chef Tetsuya Wakuda likes to serve beef ribs that are cut across the bone, which makes for manageable pieces of meat. Have the butcher do this for you and allow time for the ribs to marinate overnight.

Plus: More Beef Recipes and Tips

  1. 8 meaty beef short ribs (8 pounds), cut crosswise into 2-inch lengths
  2. 3 cups sake (rice wine)
  3. 2 large onions, thinly sliced
  4. 2 medium carrots, finely chopped
  5. 1 celery rib, finely chopped
  6. 24 green olives, pitted
  7. 1 tablespoon ground coriander
  8. 1 teaspoon minced garlic
  9. 1 teaspoon finely grated ginger
  10. 1 teaspoon ground turmeric
  11. 1 teaspoon curry powder
  12. 1/2 teaspoon cayenne pepper
  13. Pinch of saffron threads
  14. Salt and freshly ground white pepper
  15. 2 cups short-grain rice (about 14 ounces)
  16. 2 tablespoons soy sauce
  17. 1 tablespoon mascarpone cheese
  18. 2 tablespoons chopped flat-leaf parsley
  1. Spread the ribs in an even layer in a large glass or ceramic baking dish. Pour 2 cups of the sake over the ribs, cover and let marinate overnight in the refrigerator.
  2. Preheat the oven to 350°. Drain the ribs. In a large roasting pan, toss the ribs with the onions, carrots, celery, olives, coriander, garlic, ginger, turmeric, curry powder, cayenne, saffron and the remaining 1 cup of sake; season with salt and white pepper. Cover with foil and roast, turning the ribs halfway through cooking, for about 3 hours, or until the meat is very tender; skim the fat occasionally. Season with salt and pepper.
  3. Meanwhile, bring a large saucepan of salted water to a boil. Add the rice and boil over moderate heat until tender, about 17 minutes. Drain the rice and return it to the saucepan. Stir in the soy sauce and mascarpone.
  4. Spoon the rice into 4 bowls. Spoon the short ribs and sauce over the rice, garnish with the parsley and serve.
Make Ahead The ribs can be refrigerated for 3 days. Rewarm on the stove.

Suggested Pairing

The dry but sweet sake marinade calls for a soft, generous red wine without too much tannin. Consider the Rosemount Estate South Eastern Cabernet Sauvignon from Australia or the Markham Napa Valley Merlot.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.