Red Wine-Braised Short Ribs With Lemongrass and Soy

Name: Red Wine-Braised Short Ribs With Lemongrass and Soy
Total time: 3 h
Yield: 4 servings
Cuisine: american
Ingredients: 8 (6-ounce) English-cut short ribs; Kosher salt and freshly ground black pepper; 2 tablespoons grapeseed oil; 1 onion, chopped; 1 carrot, trimmed and chopped; 2 celery ribs, trimmed and chopped; 1 lemongrass stalk, trimmed, smashed and minced; 3 garlic cloves, chopped; 1 (1-inch) piece ginger, peeled and minced; 1/2 cup dry red wine; 3 cups beef or chicken broth; 1/2 cup plum sauce; 1/4 cup soy sauce; 2 sprigs thyme; 2 sprigs flat-leaf parsley; 2 bay leaves; Freshly grated horseradish, for serving (optional)

Recipe from Marcus Samuelsson, April Reynolds and Roy Finamore

Adapted by Emily Weinstein

Updated Feb. 26, 2020

Red Wine-Braised Short Ribs With Lemongrass and Soy — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: About 3 hours
Rating: 4(1,419)
Comments: Read comments

This is the dish that the chef Marcus Samuelsson made for President Obama when he visited the restaurant Red Rooster Harlem. This is an easy braise with wonderful flavors — plum sauce, lemongrass, soy sauce — and as it is pointed out in "The Red Rooster Cookbook," short ribs taste more expensive than they actually are, making them ideal for guests. Make it earlier in the day, then simply reheat when you're ready to serve dinner. The book suggests freezing the extra braising liquid in ice cube trays, so you can slip it into pan sauces or pasta for oomph. —Emily Weinstein

Featured in: Review: ‘The Red Rooster Cookbook’ Is a Homage to Modern Harlem

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Ingredients

Yield:4 servings

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)

Ingredient Substitution Guide

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.

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Ratings

4 out of 5

1,419 user ratings

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Comments

susan8 years ago

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.

Dawn8 years ago

What are English-cut as opposed to the short ribs in the supermarket?

Clarice8 years ago

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.

Marty in Virginia1 month ago

This was to die for food. Rich, tender. Get a really good red wine to have with this. We had a French grench, it was wonderful.

Marls1 month ago

Excellent Meal. On my first try I followed the recipe as printed except for the lemon grass. As for the fat separation, I took out the short ribs and poured liquid into a glass bowl submergd in to a pot of cold water and it was easy to see to spoon out the fat. The next few weeks on my 2nd attempt I used the lemon grass, I can't say there was an improvement in flavor but it was just a different delicious flavor. My new go to for entertaining. Served with creamy mashed potatoes/ brocollini. Yum!

UpstateObserver1 month ago

To separate the fat you can also pull out the shortribs, put them a separate bowl. Put the braising liquid in the fridge and the fat will congeal on the surface and it very easy to scoop it out.

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