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Short Ribs

From Michelle Bernstein, Azul restaurant
/ Source: TODAY


  • 8 short ribs of beef, center cut, trimmed of excess silver skin and fat
  • 1 cup kosher salt
  • 1 1/2 cups light brown sugar
  • 1 teaspoon cardamom
  • 1 teaspoon five spice
  • 1 teaspoon cinnamon
  • 1 teaspoon powdered ginger

Combine the short ribs with salt, sugar and spices. Place in the cooler overnight.

For the cooking of the Ribs

  • 2 carrots, peeled, small dice
  • 2 celery ribs, small dice
  • 1 Spanish onion, small dice
  • 3 cloves garlic, minced
  • 1 lemongrass, chopped fine
  • 1 tablespoon ginger, minced
  • 1 cup pinot noir
  • 1 cup soy sauce
  • 2 tablespoons black vinegar
  • 1/2 cup dark brown sugar
  • 1 cup chopped tomatoes
  • 2 Thai chilies or 2 jalapenos, chopped
  • 1 cup tomato paste
  • 2 bay leaves
  • 1 teaspoon thyme
  • 2 cinnamon stix
  • 2 star anise
  • 1 orange, zest and reserve juice
  • 1 tablespoon anchovies
  • 6 cups demi glace
  • 6 cups chicken stock
  • 1 orange for finishing the plate

DIRECTIONS Heat 1 tablespoon vegetable oil in a large rondeaux pan on medium high heat. Sear short ribs until golden brown. Remove the short ribs from the pan and carefully remove half the oil. Add the vegetables and cook until they are soft (about 3-4 minutes). Add all other ingredients except for the demi glace and chicken stock. Add the ribs back to the pan. Allow the wine to reduce by 3/4 of the way down. Add the chicken stock and demi glace, and bring liquid back to a boil, cover with foil and place in a 375-degree oven for 2-3 hours or until tender, checking to make sure liquid covers at least 2/3 of the ribs. Remove from the oven; carefully remove the ribs from the liquid.

When the ribs cool, slice them off the bone, trim all excess fat and leave them in nice perfectly square pieces. Strain the rib braising liquid and allow to cool down completely. Skim all the fat off the top as possible.

Taste the sauce and check for seasoning. It might need more chilies, brown sugar and soy. In a small saucepan place two of the trimmed and cleaned ribs with 6 ounces of sauce. Reduce on medium high heat until the sauce coats the ribs.  Use a little cold butter if necessary to have a nice consistency.  Squeeze a little orange juice into it and serve with pickled watermelon (see recipe).