Asian-Flavored Short Ribs

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

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

Ingredients

Main course

Ingredients

Method