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Bear's Grilled Beef Shortribs

Source of Recipe

Ming Tsai


List of Ingredients

5 lbs beef short ribs
1 tablespoon chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 large onion, roughly chopped
2 large carrots, peeled,roughly chopped
6 cloves garlic
3 slices ginger
4 whole Thai chiles
2 cups dry red wine
1 cup sweet soy sauce (kechap manis)
1/2 cup dark soy sauce
3 sprigs fresh thyme
1-2 quart water, to cover
1/2 cup chopped scallions
1/2 cup cilantro
salt and black pepper
canola oil, to cook



Recipe

Mix chile 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 well browned.
Meanwhile, in a medium stock pot, coat with oil and brown onions, carrots, garlic, ginger and chiles.
Deglaze with wine and reduce by 50 percent.
Add back the ribs, soy sauces, thyme and water to cover.
Check for seasoning.
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, defat and reduce by 20 percent.
Return ribs to sauce, keep hot and add scallions and cilantro.