Ingredients
- 4 pounds short ribs trimmed of excess fat, bones cut 1 1/2 inches long
- 1 ½ cups dry red wine
- ½ cup Worcestershire sauce
- 1 cup chicken stock
- ⅓ cup soy sauce
- 4 strips dried tangerine peel (sold in Asian markets), or 1 tablespoon coarsely grated orange zest
- 2 tablespoons coarse brown sugar crystals
- 1 teaspoon Thai or Chinese chili paste
- 1 tablespoon Chinese five-spice powder
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- Salt and freshly ground black pepper
- 1 tablespoon unsalted butter, softened
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Nutritional Information
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Nutritional analysis per serving (4 servings)
1931 calories; 168 grams fat; 73 grams saturated fat; 0 grams trans fat; 75 grams monounsaturated fat; 6 grams polyunsaturated fat; 21 grams carbohydrates; 0 grams dietary fiber; 12 grams sugars; 69 grams protein; 354 milligrams cholesterol; 1872 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 to 6 servings
Preparation
- Preheat oven to 450 degrees. Cut ribs in individual sections, each with one piece of bone.
- Combine wine, Worcestershire sauce, stock, soy sauce, tangerine peel, sugar, chili paste, five-spice powder, ginger and garlic in a heavy 4- to 5-quart ovenproof saucepan or casserole. Bring to simmer, add ribs and cook 2 to 3 minutes. Cover and place in oven. Cook 1 1/2 to 2 hours, until meat is fork-tender. Remove ribs to a platter, trying to keep a bone in each piece, and cover with foil to keep warm.
- Strain cooking liquid, and degrease. Return to saucepan, and boil down until reduced by half, to about 1 1/2 cups. Season to taste with salt and pepper. Over very low heat, whisk in butter bit by bit. Pour sauce over ribs, and serve.
2 hours 45 minutes
Dining and Cooking