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Beef short ribs braised with asian spices & ginger

4 lbs. beef short ribs, cut into 2 ½- to 3-inch lengths
salt and pepper
1 cup diced onion
1 cup diced carrots
1 cup diced celery
½ lb. mushrooms, cleaned and thinly sliced
2 tbsp. fresh ginger, minced
1 tsp. black peppercorns
1/3 cup ketchup
3 cups beef broth
2 tbsp. Chinese five spice
1 cup red wine
1 tbsp. brown sugar
zest and juice of one orange
salt and pepper, to taste
½ cup cilantro, chopped
½ cup scallions, thinly sliced
hot cooked Japanese (short grain) rice

Rinse ribs and pat dry; trim excess fat and discard. Lightly sprinkle all ribs with salt and pepper. Place ribs in a single layer, bones down, in a 12- x 17-inch roasting pan. Roast in a 450 degree F oven until meat begins to brown. Turn ribs over and add the onion, carrots, celery, mushrooms and ginger to roasting pan. Mix the vegetables around in the roasting pan to coat with fat and spread level. Roast until meat is well browned and vegetables are beginning to brown, about 15 to 20 minutes longer.

Add peppercorns, ketchup, broth, five spice, wine, brown sugar, and orange juice and zest to roasting pan; stir to mix well and scrape browned bits free. Cover pan with foil. Bake at 325 degrees F for 2 to 2 ½ hours or until meat is falling off the bones. Remove ribs and vegetables to a serving platter, cover with foil and keep warm in a 200-degree oven. Skim excess fat from sauce in roasting pan, transfer to a large saucepan and bring to a boil. Boil over high heat, stirring often, until reduced to 2 ½ cups, about 10 minutes. Correct seasonings for salt and pepper. Place a rib or two and some vegetables over hot cooked rice on warmed serving plates. Ladle sauce over each serving and garnish with cilantro and scallions. Serve immediately. Makes 4 to 6 servings.

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