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Asian-style short ribs

Judith Papesh, Contributor
Wine Pairings:  

February is a reliably cold month in many places and the days are helped by warm, comforting foods. Rather than opt for a standard Pinot Noir food pairing like French onion soup or beef bourguignon try this recipe for Asian style short ribs. 

Featuring warm, licorice-like flavors of star anise and fennel with clove and cinnamon from Chinese five spice powder, soy and orange are added to create a complex and balanced blend with deep aroma, savory and sweet flavors.

Dan Glover at L’Objet has crafted a beautiful wine in the Oehlman Vineyard Pinot Noir that is richly aromatic with red fruits, mushrooms, and hints of the forest. On the palate the crisp acid cuts the fat of the meat while the red fruits, soy and cedar make a striking complement to the deep spice and flavors of the ribs. 

Ingredients

  • 4 pounds beef short ribs
  • 2 tablespoons vegetable oil
  • 1 large white onion, chopped 
  • 3 tablespoons ginger , peeled and grated  
  • 5 large cloves garlic, roughly chopped
  • 2 ½ teaspoons Chinese five-spice powder
  • 1/2 cup fresh orange juice, divided
  • Zest of 2 oranges, one in wide strips, one finely grated, divided
  • 1/2 cup Shaoxing rice wine (or dry sherry)
  • ¾ cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1/3 cup honey
  • 2 tablespoons sambal chili paste or Chinese chili-garlic sauce
  • 1/3 cup hoisin sauce
  • 3 1/2 cups chicken stock or water, plus more as needed
  • 1 1/2 tablespoons cornstarch
  • 3 scallions, white and light green parts only, thinly sliced, for garnish
  • Kosher salt and freshly ground black pepper

Steps

1.

Preheat the oven to 350°F and arrange the rack in the center.

2.

Dry the short ribs with paper towels, then lightly season both sides with salt and black pepper.

3.

Heat the vegetable oil in a Dutch oven over medium-high heat. Add the short ribs in a single layer and brown well on all sides. Remove from the Dutch oven and reserve.  Repeat until all the ribs are browned, by working in batches to avoid crowding the ribs. Remove all but 2 tablespoons of cooking fat from the Dutch oven and return to the stove .

4.

Over medium – high heat, cook the onion, ginger, garlic, and five-spice powder until the onions are slightly softened and fragrant, about 4 minutes.

5.

Add the wide strips of orange zest , 1/4 cup of the orange juice, rice wine, soy sauce, hoisin, rice wine vinegar, honey, chili paste, and chicken stock to the pan. Stir to combine, then add the browned ribs and any accumulated juices.

6.

Bring the contents to a boil, cover and transfer to the oven. Cook until the short ribs are tender, about 3 hours. Check periodically during cooking and add more stock or water as needed. Remove the lid during the last 20 minutes of cooking time.

7.

When the meat is tender, remove the ribs and keep warm in a serving dish. Remove and discard the cooked aromatic vegetables. Strain the braising liquid into a fat separator or try to spoon off as much fat as possible then return the strained, defatted liquid back into the pan. Add the remaining 1/4 cup of orange juice and return to medium heat. Simmer until the liquid is reduced to 3 cups. Whisk the cornstarch mixed with 1 1/2 tablespoons of cold water to make a slurry. Whisk carefully into the liquid in the pan until it is slightly thickened.

8.

Return the short ribs to the Dutch oven, and stir until they are well coated with sauce. Sprinkle with scallions and remaining grated orange zest and serve over rice.

Chef Image

About Judith Papesh, Contributor