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Jean-Georges Vongerichten sprinkles ribs with ground fennel before braising them in an East-West blend of fish sauce, soy sauce and Syrah. Slideshow: Amazing Short Ribs 

Jean-Georges Vongerichten
Jean-Georges Vongerichten
October 2007

Gallery

Recipe Summary test

active:
30 mins
total:
4 hrs 30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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