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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Cabdi Fitax
[email protected]I love this recipe! The beef short ribs are so tender and the sauce is so flavorful. I always get compliments when I make this dish.
Tshepo Makasela
[email protected]This is my go-to recipe for beef short ribs. They always turn out perfectly.
Ryan Poonsamy
[email protected]Can't wait to try!
Ashh Theunknown
[email protected]Just wow!
Sonja Simmonds
[email protected]This recipe was a disaster! The beef short ribs were tough and the sauce was too salty. I followed the recipe exactly, so I'm not sure what went wrong.
GS GAME LEDER
[email protected]I thought this recipe was just okay. The beef short ribs were a bit tough and the sauce was a bit bland. I wouldn't make this again.
Nobert Nelshon
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The beef short ribs were tender and the sauce was flavorful. I would recommend using less chili peppers if you don't like spicy food.
Tarimmehmood Tarimmehmood
[email protected]I'm not a big fan of beef short ribs, but I tried this recipe and was pleasantly surprised. The beef was tender and flavorful, and the sauce was rich and delicious. I will definitely be making this again.
Mareling Castro
[email protected]This recipe is easy to follow and the results are amazing. The beef short ribs were so tender and the sauce was delicious. I will definitely be making this again.
prudy pru
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the beef short ribs and the sauce. I will definitely be making this again.
Asher Gubler
[email protected]This recipe is a keeper! The beef short ribs were so moist and flavorful. The sauce was also very good. I will definitely be making this again.
sir ah
[email protected]The beef short ribs were fall-off-the-bone tender and the sauce was perfect. I served it over mashed potatoes and it was a hit with my family. Will definitely make this again!
Sajjad Najmi
[email protected]This dish was amazing! The beef short ribs were so tender and flavorful, and the sauce was rich and delicious. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again.