- 1 tablespoon Lapsang Souchong tea (from 3 tea bags)
- 1 tablespoon light brown sugar
- 1 1/2 teaspoons chipotle chile powder
- 1/2 teaspoon crushed red pepper
- 8 beef short ribs (about 5 pounds)
- Salt and freshly ground pepper
- 1/4 cup vegetable oil
- 3 medium onions, chopped
- 8 garlic cloves, minced
- Four 1/4-inch-thick slices fresh ginger
- 1 bottle (750 ml) Riesling, such as a Spätlese
- 1/2 cup soy sauce
- 1/2 cup light brown sugar
- 1 bay leaf
- About 1 quart of water
- White rice, for serving
- In a small bowl, mix all of the ingredients.
- Season the ribs with salt and pepper and rub them all over with the spice rub. In a large enameled cast-iron casserole, heat 1 tablespoon of the oil until shimmering. Add half of the ribs and cook over moderately high heat until deeply browned on both sides, about 6 minutes total. Transfer to a large plate. Add 1 tablespoon of oil to the casserole and sear the remaining ribs.
- Pour off the fat from the casserole and wipe it out. Add the remaining 2 tablespoons of oil to the casserole and heat over moderate heat. Add the onions, garlic and ginger and cook until softened, about 7 minutes. Add the wine and boil over high heat until reduced by half, about 6 minutes. Add the soy sauce, brown sugar, bay leaf and the short ribs. Pour in just enough water to cover the ribs and bring to a boil. Cover and simmer over low heat, stirring occasionally, until the ribs are very tender, about 1 1/2 hours.
- Transfer the ribs to a large plate and discard the bay leaf and ginger. Boil the sauce over high heat, skimming a few times, until very flavorful, about 10 minutes. Using an immersion blender, puree the sauce; season with salt and pepper. Return the short ribs to the casserole and simmer gently to reheat them. Place 2 short ribs on each plate, spoon the sauce on top and serve with white rice.
Match the short ribs' subtle heat with a floral and slightly spicy Riesling from Germany.