Red Wine & Soy Braised Short Ribs
The most effortless and tenderest short ribs ever!
Get a good piece of short rib, and you can’t mess this one up!
Required Equipments:
Dutch Oven / Deep pot
Ingredients:
2 tbsp Oil
2 lbs Short Ribs, thick cut, in 2 inch by 2 inch (Either bone in or boneless are ok)
1 1/2 inch Ginger, sliced
8 Garlic cloves, crushed
1 Onion, thick sliced
1 1/2 cup Dry Red Wine
1/2 cup Mirin
1/3 cup Soy Sauce
1/4 cup Brown / Palm Sugar
1 tbsp Fish Sauce
Optional:
If you don’t have Mirin, Chinese cooking rice wine should be a fine substitute
If you have carrots or other firm root veggies, it’d be delicious to throw them in half way through the 3 hour braising process as well
Scallions, garnish
What’s Next:
Season the short ribs with salt and pepper. Drizzle 2 tbsp of oil into the dutch oven over medium heat. Carefully place all the short ribs pieces into dutch oven and brown each side, 6-8 minutes per side. Remove the short ribs to a plate.
Add all the onion, ginger and garlic into the same dutch oven over low heat (do not wash the dutch oven!). Let the onion sweat slowly so it doesn’t burn.
After onion, ginger and garlic are lightly browned and fragrant, add in red wine and let simmer for 3-5 minutes.
Add mirin, soy sauce, brown sugar, fish sauce and 1 1/2 to 2 cups of water into the dutch oven, mix well. Carefully place the short ribs pieces back into the pot. Make sure the liquid cover at least 80% of the height of the short ribs, if not totally submerged. Bring the liquids to a light simmer on low heat.
Cover the pan with lid and let braise for about 3 hours. Check occasionally and flip the short ribs sides around to make sure it’s evenly coated with sauce. Top up with water occasionally if needed.
When the short ribs is very fork tender and shreds very easily, they are ready for the dinner table!