GINGER-GLAZED SHORT RIBS
Provided by Julia Moskin
Categories dinner, main course
Time 5h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 325 degrees. In a saucepan, boil the wine over high heat until reduced to 1/2 cup.
- Generously sprinkle the ribs on all sides with salt and transfer to a large roasting pan, bone side up. Scatter the garlic, mushrooms, carrots, onions, celery, ginger, allspice, cinnamon, konbu and thyme on the ribs. Mix 6 cups of the stock and vinegar with the reduced wine and add to the ribs. The liquid should come about 2/3 of the way up the sides of the meat. Add more stock if needed.
- Cover the pan tightly with layers of foil. Transfer to the oven and cook until the meat is very tender, 3 1/2 to 4 hours.
- Remove from the oven and carefully remove the foil. When the ribs are cool enough to handle, transfer them to a dish. Remove and discard the bones and any bits of vegetables and spice.
- Strain the liquid in the pan through a sieve and discard the solids. Let the liquid settle, then spoon off the fat or use a fat separator. You should have about a quart of liquid. (At this point, you can refrigerate the meat and sauce, separately, for up to three days.)
- To finish the dish, heat the oven to 375 degrees. Put the strained liquid back in the roasting pan and bring to a boil on the stove. Add the meat in a single layer. Transfer to the oven and baste frequently with the liquid, until shiny and thick but not sticky, and until the ribs are well glazed, 10 to 20 minutes. Serve the ribs with extra sauce.
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Ashik Prondha
[email protected]I would not recommend this recipe.
Yash Thapa
[email protected]The ribs were tough and the glaze was bland.
Yin _Yang
[email protected]I found the glaze to be a bit too sweet for my taste.
Sanyi Mbenkum
[email protected]The ribs were a little dry, but the glaze was delicious.
Kamal Nath
[email protected]I wasn't sure about the ginger glaze, but I was pleasantly surprised. It was really good.
Scaramouche
[email protected]These ribs are a bit pricey, but they're worth it. They're so delicious and tender.
Nkhata Alexander
[email protected]These ribs are the perfect comfort food. They're so tender and flavorful, and the glaze is just the right amount of sweetness.
Opeyemi Ibiwoye
[email protected]I love the ginger glaze on these ribs. It gives them a really unique flavor.
Andrea Herwig
[email protected]These ribs are a great way to impress your guests. They're so elegant and delicious.
Duniya news
[email protected]I've made these ribs several times and they're always a hit. They're so tender and flavorful.
Danial Muhammad
[email protected]These ribs are so easy to make and they always turn out perfect. I love that I can just throw them in the oven and forget about them.
naville nyamutora
[email protected]I'm not a huge fan of short ribs, but these were really good. The meat was tender and the glaze was delicious.
Kimmy Kim
[email protected]The glaze on these ribs is amazing! It's the perfect combination of sweet, savory, and tangy.
Khan Gabool
[email protected]I made these ribs for a party and they were a hit! Everyone loved them.
Mohammed Kalam
[email protected]The ribs were delicious! The meat was so tender and flavorful, and the glaze was the perfect balance of sweet and savory.
Sameer Mitchell
[email protected]These short ribs were fall-off-the-bone tender and the glaze was perfectly sweet and tangy. I served them over rice and they were a huge hit with my family.