Recipes Tea-Spiced Beef Short Ribs 5.0 (6,089) 1 Review Ming Tsai adds a bottle of Riesling to the ribs as they cook so that the slight sweetness of the wine will balance the smoky Lapsang Souchong tea and spicy chiles in the rub on the meat.Plus: More Beef Recipes and Tips By Ming Tsai Ming Tsai Facebook Instagram Twitter Website Chef Tsai is a James Beard & Emmy Award-winning chef, philanthropist, TV personality, and entrepreneur. He is the creator of award-winning restaurants, author of five cookbooks, and current host/executive producer of PBS-TV's Simply Ming. In 2022, Chef Tsai became Iron Chef Tsai as he joined the cast of five world-class chefs in the Netflix series Iron Chef: Quest for an Iron Legend. Chef Tsai is the foremost interpreter of East-West cooking. He has always been a believer that "you are what you eat" and that food is medicine.Experience: Chef Ming Tsai has over 40 years of experience. Chef Tsai has hosted and executive produced the PBS cooking show, Simply Ming, for 18 seasons. Chef Tsai is a leading voice for stop AAPI hate initiatives, a chef ambassador for World Central Kitchen, and the chairman of the National Advisory Board for Family Reach, helping raise over $10 million for the foundation since 2012. In 2020, Chef Tsai founded MingsBings: a nationally recognized, award-winning, consumer-packaged goods startup. Food & Wine's Editorial Guidelines Updated on December 23, 2021 Print Rate It Share Share Tweet Pin Email Active Time: 50 mins Total Time: 2 hrs 20 mins Yield: 4 Ingredients RUB 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 RIBS 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 Directions 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. Suggested Pairing Match the short ribs' subtle heat with a floral and slightly spicy Riesling from Germany. Rate it Print