Recipes Asian-Spiced Short Ribs 5.0 (5,051) Add your rating & review Jean-Georges Vongerichten sprinkles ribs with ground fennel before braising them in an East-West blend of fish sauce, soy sauce and Syrah. By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on December 28, 2021 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 4 hrs 30 mins Yield: 6 Ingredients 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 Directions 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. 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. Cover the pan and braise, turning the ribs once, until very tender, 2 1/2 hours. 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. 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. Rate it Print