Asian-Flavored Short Ribs


6 bone-in beef short ribs (5-6 pounds)
3 teaspoons kosher or sea salt, divided
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 large Spanish onion, roughly chopped
2 celery ribs, cut into 1/2-inch pieces
2 carrots, peeled, halved lengthwise, and cut into 1/2-inch pieces
2 garlic cloves, smashed
2 inches ginger, peeled, roughly chopped
1/2 cup packed cilantro leaves
1 bottle dry white wine (such as Pinot Grigio)
1 cup balsamic vinegar
3/4 cup brown sugar
1/2 cup low-sodium soy sauce
1 cup water
1 tablespoon tamarind paste or 1/2 cup tamarind juice (optional)
3 star-anise pods
1 clove


Season each short rib generously with salt and pepper. Coat the inside of Dutch oven, or a large, heavy-bottomed, ovenproof, lidded pan with olive oil and bring to a high heat. Add ribs and brown well, 2-3 minutes per side. Don't overcrowd the pot; cook in batches if necessary. Remove to a plate. Heat oven to 350 degrees. In the bowl of a food processor, pulse together onion, celery, carrots, garlic, ginger, and cilantro until they form a coarse paste.

Discard all but 1 tablespoon oil from the pot. Season puréed vegetables generously with salt and cook until softened and very fragrant, 5-7 minutes. Add wine, vinegar, brown sugar, soy sauce, and water, scraping up any browned bits from the bottom of the pot. Cook until reduced by one-third. Stir in tamarind if you like.

Return ribs to pot. Add star anise and clove. Cover and cook in oven 3 hours; turn ribs over halfway through. Remove lid for last 20 minutes of cooking to let sauce reduce. When done, meat should be tender but not falling apart. Place ribs on a platter, skim off any fat from sauce, and pour any sauce over ribs.


6 servings

Preparation Time

30 Minutes

Total Time

210 Minutes

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