Skip to main content

Contact Us

(707) 237-3489
Sonoma Cutrer Map
Get Directions
  • (707) 237-3489
  • 4401 Slusser Road
    Windsor, CA 95492
  • Open Daily 10am - 4pm
    Book a Tour or Tasting

Send Us a Message

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.

  • My List
    share on facebook share on twitter share on pinterest Share by Email Print

    Serves 6

    Total Time 3 hours

    Prep Time 15 minutes

    Difficulty Level Medium


    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


    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.

    Sign In To Your Account

    Forgot your username or password?

    Join Club Cutrer


    Gain access to rare vintages, the Winemaker's Release Collection, VIP events and more! Members receive up to 30% off all wine purchases.

    Become a Member

    Sign In To Your Account

    Forgot your username or password?

    Share your birthdate

    Where are you?

    Do not choose this option if you use a shared computer.