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    Windsor, CA 95492
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Asian Short Ribs

By Chef John Ash

Cook short ribs slowly and gently for the meat to become tender and luscious. Once cooked, they can be served as is or pulled from the bone and turned into a great topper for rice, noodles or a fantastic hash. Since short ribs contain a fair amount of fat, you may braise them ahead and then refrigerate to remove the congealed fat. These go great with the Owsley Pinot Noir.

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    Serves 6

    Total Time 3 hours

    Prep Time 15 minutes

    Difficulty Level Medium

    Ingredients

    5 tbsp olive oil

    4 lbs short ribs with bones (cut in 2 inch pieces)

    1-1/2 c chopped green onions with green tops

    2 tbsp finely chopped fresh ginger

    1 c chopped carrot

    1-1/2 c red wine

    4 c beef or chicken stock

    1/4 c rice vinegar

    2/3 c salt reduced soy sauce

    1/4 c brown or palm sugar

    2 tbsp chile garlic sauce

    3 pieces dried tangerine peel or 3 tbsp finely grated orange zest

    1 tbsp 5-spice powder

    2 tsp cornstarch mixed with 2 tbsp cold water

    Thinly sliced green onions for garnish

    Salt and freshly ground pepper

    Directions

    1. In a heavy bottomed Dutch oven or casserole with a lid, add 3 tablespoons of the olive oil and quickly brown the ribs seasoning lightly with salt and pepper. Remove, set ribs aside and pour off any fat. Add remaining 2 tablespoons olive oil and add onions, ginger and carrots to pan and brown lightly.

    2. Add wine, stock, vinegar, soy, sugar, chili-garlic paste, tangerine peel and 5-spice and bring to a simmer. Add ribs, cover tightly and place in a preheated 350-degree oven for 2-1/2 to 3 hours or until meat is very tender and almost falling off the bone. Remove ribs, keeping a bone with each piece if desired and cover with foil to keep warm.

    3. Strain the cooking liquid and degrease. Return liquid to a clean pan and boil down uncovered until reduced by a third or so, about 5 minutes. Add cornstarch mixture, if desired, to slightly thicken and simmer for another 3–4 minutes.

    4. Season with salt and pepper if needed and pour over ribs. (If making a day ahead refrigerate strained broth to solidify fat for easy removal and reheat ribs in the finished sauce.) Garnish with green onions.

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    Sonoma-Cutrer’s top priority is always to protect the health and wellness of our guests and employees. Our team has been actively monitoring the coronavirus (COVID-19) situation, especially as it relates to Sonoma County, CA. We have decided to suspend all tours and tastings at Sonoma-Cutrer beginning March 14, 2020.

    As we all navigate through this dynamic situation, our goal is to further minimize risk to our valued guests, employees and the potential spread of the virus to their families and communities. While we expect this disruption to our tours and tastings to be temporary, our closure will remain in place until this health emergency subsides and officials declare it safe to resume normal activity. 

    In the meantime, if you have questions, please do not hesitate to contact us directly. You may contact our tasting room at (707) 237-3489 or [email protected]. For wine club questions, please call (707) 237-3498 or email [email protected]. We will be checking our phone messages and emails daily.

    Additionally, you may find information as it pertains specifically to Sonoma County, CA at sonomacounty.com/coronavirus.

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