RED WINE-BRAISED SHORT RIBS WITH LEMONGRASS AND SOY

Red Wine-Braised Short Ribs With Lemongrass and Soy image

This is the dish that the chef Marcus Samuelsson made for President Obama when he visited the restaurant Red Rooster Harlem. This is an easy braise with wonderful flavors - plum sauce, lemongrass, soy sauce - and as it is pointed out in "The Red Rooster Cookbook," short ribs taste more expensive than they actually are, making them ideal for guests. Make it earlier in the day, then simply reheat when you're ready to serve dinner. The book suggests freezing the extra braising liquid in ice cube trays, so you can slip it into pan sauces or pasta for oomph.

Provided by Emily Weinstein

Categories dinner, main course

Time 3h

Yield 4 servings

Number Of Ingredients 17

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Ingredients

8 (6-ounce) English-cut short ribs
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed oil
1 onion, chopped
1 carrot, trimmed and chopped
2 celery ribs, trimmed and chopped
1 lemongrass stalk, trimmed, smashed and minced
3 garlic cloves, chopped
1 (1-inch) piece ginger, peeled and minced
1/2 cup dry red wine
3 cups beef or chicken broth
1/2 cup plum sauce
1/4 cup soy sauce
2 sprigs thyme
2 sprigs flat-leaf parsley
2 bay leaves
Freshly grated horseradish, for serving (optional)

Steps:

Heat oven to 325 degrees. Pat meat dry with paper towels and season all over with salt and pepper.
Heat grapeseed oil in a large Dutch oven over medium-high heat. When oil shimmers, add short ribs and brown on all sides, about 2 minutes per side; transfer to a plate.
Add onion, carrot, celery, lemongrass, garlic and ginger to the pot. Season with salt and cook, stirring often, until onion softens, about 5 minutes. Pour in wine and cook, stirring to dissolve any of the brown bits that may still be on the bottom of the pot. Add broth, plum sauce, soy sauce, thyme, parsley and bay leaves and bring to a simmer.
Return short ribs to pot, along with any juices, cover and slide pot into oven. Braise until meat is fork-tender, about 2 hours.
Transfer meat to a plate. Strain braising liquid into a fat separator. If you don't have a fat separator, use a ladle to skim the fat off the top of the braising liquid; then strain through a fine mesh sieve.
Discard bay leaves and thyme stems and transfer vegetables to a food processor. Process vegetables until smooth, then add 1 1/2 cups of the defatted braising liquid to the processor and pulse to combine.
Return sauce to Dutch oven and season to taste with salt and pepper. Add short ribs and turn to coat in the sauce; set aside until you're ready to serve.
Reheat short ribs in the sauce. Divide short ribs between four shallow bowls and top each with a spoonful of sauce. Put remaining sauce in a bowl for passing at the table, along with a bowl of horseradish, if you'd like.

Nutrition Facts : @context http, Calories 1241, UnsaturatedFat 52 grams, Carbohydrate 36 grams, Fat 100 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 41 grams, Sodium 1634 milligrams, Sugar 6 grams

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dennis francis

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This is my new favorite short rib recipe! The short ribs are always cooked perfectly and the sauce is amazing.

Rukaya Fawzia

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I've never made short ribs before, but this recipe made it easy. The short ribs were delicious and the sauce was perfect.

Gemar Abdullah

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This dish was a bit too spicy for my taste, but I still enjoyed it.

Lara Set

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I'm not a big fan of short ribs, but this recipe changed my mind. The short ribs were so tender and flavorful, and the sauce was incredible.

Majou EL MaHbouL

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This recipe was easy to follow and the short ribs turned out great! I will definitely be making this again.

Klenam kofi Simon

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I followed the recipe exactly and the short ribs were tough and the sauce was bland.

Niloy Saha

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This recipe is a great way to impress your guests. The short ribs are cooked to perfection and the sauce is amazing.

Eazen Chadhar

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I love this recipe! It's so easy to make and always turns out delicious. The short ribs are always so tender and flavorful.

RP SAMIR

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This dish was a bit too sweet for my taste, but the short ribs were cooked perfectly.

Ronjoy Shill

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I've made this recipe twice now, and it's a keeper! The short ribs are fall-off-the-bone tender, and the sauce is rich and flavorful. I highly recommend it.