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.

Active Time:
30 mins
Total Time:
4 hrs 30 mins


  • 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.

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