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Recipe: Pacific Rim Beef Shortribs edit
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Upload a photoCreated by: Anonymous
Tags: Meat
edit Ingredients
5 |
pounds short ribs |
1 |
tablespoon chili powder |
1 |
tablespoon ground coriander |
1 |
tablespoon ground cumin |
1 |
lrg onion, roughly chopped |
2 |
lrg carrots, peeled, roughly chopped |
8 |
|
4 |
slc ginger |
4 |
Thai bird chilies or Serrano chilies |
2 |
cups red wine |
1 |
cup Teriyaki sauce |
½ |
cup dark soy sauce |
3 |
sprg fresh thyme |
2 |
quarts water to cover |
½ |
cup chopped scallions |
½ |
cup fresh chopped cilantro |
|
Salt and black pepper to taste |
|
Corn oil for cooking |
edit Preparation
Step 1 |
Mix chili powder, coriander and cumin. Season the ribs with salt and pepper and rub the spice mix all over. On a hot, oiled grill, grill the ribs until all sides are wellbrowned. Meanwhile, in a medium stock pot, coat with oil and brown onions, carrots, garlic, ginger and chilies. Deglaze with wine and reduce by 50 percent. |
Step 2 |
Add back the ribs, soy sauces, thyme and water to cover. Check for seasoning. |
Step 3 |
The flavor of the liquid will be the ultimate flavor of the ribs. Bring to a boil and simmer for 2 1/2 to 3 hours, until meat is tender and falling off of the bone. Remove ribs from liquid. Strain liquid and reduce by 20 percent. |
Step 4 |
Return ribs to sauce, keep hot and add scallions and cilantro just before serving. |
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