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Asian-Spiced Short Ribs

  • 6servings
  • 270minutes

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Source: www.foodandwine.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B6, B12, H, C, D, P
MineralsSelenium, Zinc, Copper, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Six 12-ounce bone-in beef short ribs

  2. Kosher salt

  3. Ground fennel, for seasoning

  4. 1 cup ketchup

  5. 1 cup dry red wine, such as Syrah

  6. 1/3 cup red wine vinegar

  7. 1/2 cup unsulfured molasses

  8. 3 tablespoons dried onion flakes

  9. 2 tablespoons Asian fish sauce

  10. 1 tablespoon soy sauce

  11. 1 tablespoon garlic powder

  12. 1 tablespoon chipotle chile in adobo

  13. 1 teaspoon toasted sesame oil

  14. 3 quarts water

Instructions Jump to Ingredients ↑

  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.

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