Tea-Spiced Beef Short Ribs

 


Tea-Spiced Beef Short Ribs

Ingredients

RUB

1 tablespoon Lapsang Souchong tea (from 3 tea bags)

1 tablespoon light brown sugar

1 1/2 teaspoons chipotle chile powder

1/2 teaspoon crushed red pepper

RIBS

8 beef short ribs (about 5 pounds)

Salt and freshly ground pepper

1/4 cup vegetable oil

3 medium onions, chopped

8 garlic cloves, minced

Four 1/4-inch-thick slices fresh ginger

1 bottle (750 ml) Riesling, such as a Spätlese

1/2 cup soy sauce

1/2 cup light brown sugar

1 bay leaf

About 1 quart of water

White rice, for serving

Directions

In a small bowl, mix all of the ingredients.

Season the ribs with salt and pepper and rub them all over with the spice rub. In a large enameled cast-iron casserole, heat 1 tablespoon of the oil until shimmering. Add half of the ribs and cook over moderately high heat until deeply browned on both sides, about 6 minutes total. Transfer to a large plate. Add 1 tablespoon of oil to the casserole and sear the remaining ribs.

Pour off the fat from the casserole and wipe it out. Add the remaining 2 tablespoons of oil to the casserole and heat over moderate heat. Add the onions, garlic and ginger and cook until softened, about 7 minutes. Add the wine and boil over high heat until reduced by half, about 6 minutes. Add the soy sauce, brown sugar, bay leaf and the short ribs. Pour in just enough water to cover the ribs and bring to a boil. Cover and simmer over low heat, stirring occasionally, until the ribs are very tender, about 1 1/2 hours.

Transfer the ribs to a large plate and discard the bay leaf and ginger. Boil the sauce over high heat, skimming a few times, until very flavorful, about 10 minutes. Using an immersion blender, puree the sauce; season with salt and pepper. Return the short ribs to the casserole and simmer gently to reheat them. Place 2 short ribs on each plate, spoon the sauce on top and serve with white rice.

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