WINE-DARK SHORT RIBS
Provided by Elaine Louie
Categories dinner, main course
Time 3h
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a large nonreactive mixing bowl, combine short ribs, 1/2 cup of hoisin sauce and 1 cup of wine. Mix well. Cover, and refrigerate overnight.
- Remove short ribs from marinade, and set aside. In a covered casserole or roasting pan large enough to hold the ribs in a single layer, combine marinade and 3 cups of water. Bring to a boil over high heat. Add ribs and peppercorns. Reduce heat to low, cover pan and simmer until very tender, about 2 1/2 hours.
- While ribs are simmering, in a small nonreactive saucepan combine the remaining 1 cup of zinfandel with remaining 2 tablespoons of hoisin sauce. Place over low heat, and simmer until reduced to 1/2 cup. Remove from heat, and reserve.
- When short ribs are tender, use a slotted spoon to transfer to a deep serving platter. Set aside the ribs, and keep warm. Place the pan of marinade over high heat, and boil until thick and syrupy. Whisk in enough of the reserved hoisin-wine reduction to make a well-balanced sauce. Add salt to taste. Pour sauce over the short ribs, and serve immediately.
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Aaron George
[email protected]The short ribs were flavorful and fall-off-the-bone tender, but the sauce was a little too sweet for my taste. Next time, I'll try using less sugar or adding a bit of acidity, like lemon juice or red wine vinegar.
Katamba Oscar
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfectly. The short ribs are always fall-off-the-bone tender and the sauce is rich and flavorful. I highly recommend this recipe.
Galabuzi Juma
[email protected]I made this recipe for a special occasion dinner and it was a huge success. Everyone raved about how tender the short ribs were and how delicious the sauce was.
Muhammad bilal Ahmed
[email protected]I followed the recipe exactly and the short ribs turned out perfectly. The meat was tender and flavorful, and the sauce was thick and rich. My guests loved it!
Timo Ray
[email protected]The first time I made this recipe, I doubled the amount of garlic because I love garlic. It was delicious! My husband said it was the best short ribs he'd ever had.
Mmabatho Sethunyane
[email protected]I've made this recipe several times and it always turns out amazing. The short ribs are so tender and juicy, and the sauce is the perfect balance of sweet and savory.
Ekata Gods power
[email protected]This dish is pure comfort food. The short ribs are fall-off-the-bone tender and the sauce is rich and flavorful. I served it over mashed potatoes and it was a hit with my family.