Asian-Flavored Short Ribs

Name: Asian-Flavored Short Ribs
Yield: Serves 4 to 6
Ingredients: 3 pieces dried tangerine peel or 3 tablespoons finely grated orange zest; 4 pounds beef short ribs with bones, trimmed of excess fat and cross-cut in 2-inch pieces; 1 cup soy sauce; 5 tablespoons olive oil; 4 cups homemade beef or chicken stock or your favorite canned broth; 3 tablespoons packed light brown or palm sugar; 1½ cups chopped green onions (white and green parts); 2 tablespoons Asian chili-garlic sauce; 2 teaspoons cornstarch mixed with; 1 tablespoon Chinese five-spice powder; 2 tablespoons cold water (optional); 2 tablespoons peeled and finely chopped fresh ginger; 1 cup chopped carrots; ¼ cup rice vinegar; Salt and freshly ground pepper; 1½ cups light- or medium-bodied red wine

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Cooking One on One

By John Ash

Published 2004

About

It’s hard to screw up short ribs. You just need to cook them slowly and gently for the meat to become softened and luscious. Once cooked, they can be served as is or pulled from the bone and turned into a great topper for rice or noodles, or used for a fantastic hash. Since short ribs contain a fair amount of fat, I like to braise them ahead and then refrigerate so that I can lift off and discard the congealed fat. This is my variation of the Chinese “red cooking” technique, which refers to