Asian Spiced Short Ribs Recipe
Ingredients
| Six 12-ounce bone-in beef short ribs | ||
| Kosher salt | 1 To taste | |
| Ground fennel, for dusting | ||
| Ketchup | 1 Cup (16 tbs) | |
| 1 cup dry red wine, such as Syrah | ||
| Red wine vinegar | 1/3 Cup (16 tbs) | |
| 1/2 cup unsulfured molasses | ||
| Onion flakes | 3 Tablespoon, dried | |
| Asian fish sauce | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Garlic powder | 1 Tablespoon | |
| 1 tablespoon seeded and minced chipotle chile in adobo 1 teaspoon Asian sesame oil | ||
| Water | 3 Quart | |
Directions
1. Light a grill. Preheat the oven to 325° Season the ribs with salt and fennel. Grill over high heat, turning, until charred, about 12 minutes. Transfer to a 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 salt. Whisk in the water. Pour the sauce over the ribs and bring to a simmer over 2 burners.
3. Cover the pan and bake, turning the ribs once, until the meat is very tender, about 2 1/2 hours. Lower the oven temperature to 200° Transfer the sauce to a large saucepan. Keep the ribs warm in the oven. Boil the sauce over high heat until reduced to 4 cups, about 1 hour.
4. Increase the oven temperature to 350° Pour the sauce over the ribs and roast until the ribs are glazed, about 15 minutes.
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 salt. Whisk in the water. Pour the sauce over the ribs and bring to a simmer over 2 burners.
3. Cover the pan and bake, turning the ribs once, until the meat is very tender, about 2 1/2 hours. Lower the oven temperature to 200° Transfer the sauce to a large saucepan. Keep the ribs warm in the oven. Boil the sauce over high heat until reduced to 4 cups, about 1 hour.
4. Increase the oven temperature to 350° Pour the sauce over the ribs and roast until the ribs are glazed, about 15 minutes.
Chef
