Ingredients
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Six 12-ounce bone-in beef short ribs
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Kosher salt
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Ground fennel, for seasoning
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1 cup ketchup
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1 cup dry red wine, such as Syrah
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1/3 cup red wine vinegar
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1/2 cup unsulfured molasses
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3 tablespoons dried onion flakes
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2 tablespoons Asian fish sauce
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1 tablespoon soy sauce
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1 tablespoon garlic powder
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1 tablespoon chipotle chile in adobo
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1 teaspoon toasted sesame oil
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3 quarts water
Directions
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Preheat the oven to 325°. Light a grill. Season the ribs with salt and fennel. Grill over high heat, turning, until charred all over, 12 minutes. Transfer to a flameproof roasting pan.
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In a large bowl, mix the ketchup, wine, vinegar, molasses, onion flakes, fish sauce, soy sauce, garlic powder, chipotle, sesame oil and 1 tablespoon of kosher salt. Whisk in the water. Pour over the ribs and bring to a simmer.
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Cover the pan and braise, turning the ribs once, until very tender, 2 1/2 hours.
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Transfer the sauce to a large saucepan and boil over high heat until reduced to 4 cups, 1 hour; cover. Keep the ribs warm in a 200° oven.
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Increase the oven temperature to 350°. Pour the sauce over the ribs and roast until glazed, about 15 minutes.
Serve With
Polenta or cheese grits.
Suggested Pairing
Spicy, juicy California red blend.