Red Wine-Braised Short Ribs With Lemongrass and Soy
Updated Feb. 26, 2020
- Total Time
- About 3 hours
- Rating
- Comments
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Ingredients
- 8(6-ounce) English-cut short ribs
- Kosher salt and freshly ground black pepper
- 2tablespoons grapeseed oil
- 1onion, chopped
- 1carrot, trimmed and chopped
- 2celery ribs, trimmed and chopped
- 1lemongrass stalk, trimmed, smashed and minced
- 3garlic cloves, chopped
- 1(1-inch) piece ginger, peeled and minced
- ½cup dry red wine
- 3cups beef or chicken broth
- ½cup plum sauce
- ¼cup soy sauce
- 2sprigs thyme
- 2sprigs flat-leaf parsley
- 2bay leaves
- Freshly grated horseradish, for serving (optional)
Nutritional analysis per serving (4 servings)
1249 calories; 100 grams fat; 41 grams saturated fat; 0 grams trans fat; 43 grams monounsaturated fat; 9 grams polyunsaturated fat; 37 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 43 grams protein; 1645 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Pat meat dry with paper towels and season all over with salt and pepper.
- Step 2
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.
- Step 3
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.
- Step 4
Return short ribs to pot, along with any juices, cover and slide pot into oven. Braise until meat is fork-tender, about 2 hours.
- Step 5
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.
- Step 6
Discard bay leaves and thyme stems and transfer vegetables to a food processor. Process vegetables until smooth, then add 1½ cups of the defatted braising liquid to the processor and pulse to combine.
- Step 7
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.
- Step 8
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.
Private Notes
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Comments
One easy way to separate out the fat is to pour the cooled liquid into a ziplock bag and wait about a minute for the fat to rise to the top of the bag. Then snip a little bit off a corner and let the liquid fall into a bowl, stopping when the fat gets to the bottom of the bag.
What are English-cut as opposed to the short ribs in the supermarket?
Here's an article about different cuts of short ribs: http://www.bonappetit.com/test-kitchen/cooking-tips/article/beef-short-ribs
English style: The ribs are cut parallel to the bone, with one bone per piece. They tend to hold their shape even after a long braise and make an impressive presentation.
How would this seasoning pair with a brisket rather than short ribs?
@PoppyNYC. I don’t know, but it would probably be very good.
You don't need grapeseed oil, puh-lease. Canola is fine.
I’m sorry, but is this pork ribs, lamb ribs or beef ribs? I’m Australian and we don’t seem to have the same terminology ..
The recipe calls for bone-in beef short ribs. English-cut refers to being cut parallel to the ribs, so that there is more melt off the bone goodness. But when all the butcher has is boneless short ribs, I buy them because they are still very good. The trick of adding some gelatin helps.