RED-COOKED BEEF SHORT RIBS
Traditional red-cooked dishes - they take their name from the mahogany color the sauce imparts to the meat - are simple braises of rice wine, light and dark soy sauces, with some sugar and aromatics. The version Jennifer Hwa Dobbertin and Quealy Watson serve at Best Quality Daughter, their restaurant in San Antonio, turbocharges that formula. Dried chiles and Sichuan peppercorns bring fire and tingle, and star anise and cinnamon provide warmth. There's a whisper of orange, a bite of ginger. Tomato paste and doubanjiang, a fermented chile bean paste, offer depth. Do take the time to use some of the braising liquid to serve as the base for the finishing glaze, thick and glossy as demi-glace. It's worth it.
Provided by Sam Sifton
Categories meat, main course
Time 4h30m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Heat oven to 300 degrees. Prepare the ribs: Heat oil in a large lidded Dutch oven over medium-high. Working in batches, sear short ribs on all sides until deeply and evenly browned, about 10 minutes per batch. Transfer browned short ribs to a large plate, and continue with remaining ribs.
- Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium. Add ginger, cinnamon, chiles, orange peel, Sichuan peppercorns, black peppercorns and star anise, and stir to get them coated in the fat. Cook for 2 to 3 minutes, stirring occasionally, until the ginger has started to soften.
- Add the rice wine, soy sauces, sugar and molasses, then the chicken stock, and stir to combine. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them into the braising liquid bone-side up, so the meat is submerged. Bring to a simmer, then cover and transfer to oven.
- Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3 1/2 to 4 hours.
- Using tongs, remove the ribs from the pot and put them on a warm platter. Wrap tightly with aluminum foil and a couple of dish towels to keep them warm while you make the sauce.
- Prepare the sauce: Strain 3 cups of the braising liquid from the Dutch oven into another pot, discarding remaining braising liquid and solids. Set it over medium-high heat, and add the onions, tomato paste, doubanjiang, soy sauce, rice wine, ginger, garlic and five-spice powder; stir to combine. Bring to a boil, then cook, undisturbed, for 15 minutes, until reduced and thickened.
- Strain the sauce through a colander back into the Dutch oven you used to cook the ribs, and place the pot over medium-high heat. Make a slurry of the cornstarch and 3 tablespoons water, then whisk it into the sauce to thicken, 1 to 2 minutes. You're looking for something thick and glossy, like a demi-glace.
- Unwrap the ribs, daub them liberally with the sauce and serve with Bibb lettuce leaves, Thai basil, cilantro, scallions, cucumbers, rice and the remaining sauce.
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Issah Musliha
[email protected]I can't wait to make this dish again.
Shamarie Atkinson
[email protected]This recipe is a great way to impress your guests.
Sami Ulhaq
[email protected]I'm always looking for new short rib recipes and this one is a keeper.
Syed Farooque hassan
[email protected]I would love to try this recipe with different types of meat.
Rian Danielle
[email protected]I served this dish with mashed potatoes and it was a perfect combination.
Rorisang Makhetha
[email protected]This dish is perfect for a winter meal.
Marion Nasimiyu
[email protected]I would recommend this recipe to anyone who loves short ribs.
Maryam Javaid
[email protected]This dish is a little time-consuming to make, but it's worth it.
wittykng swagger
[email protected]I'm not a big fan of short ribs, but I really enjoyed this recipe.
Joana Voca
[email protected]I would definitely make this dish again.
Afar Alex
[email protected]This is my new favorite way to cook short ribs. They're so tender and flavorful.
Sandi Daynes
[email protected]I followed the recipe exactly, but the sauce was too salty for my taste.
Celia Obioha
[email protected]The beef was a little tough, but the sauce was delicious.
awards haitian
[email protected]This dish is perfect for a special occasion. I made it for my husband's birthday and he loved it.
Mobarshir Miah
[email protected]I love how easy this recipe is to make. I just throw everything in the slow cooker and let it cook all day. When I come home from work, dinner is ready!
Nati Temetem
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The beef is so tender and juicy, and the sauce is the perfect balance of sweet and savory.
Md ASBAD
[email protected]These short ribs were fall-off-the-bone tender and the sauce was rich and flavorful. I served them over mashed potatoes and they were a hit with my family.