The Daily Dish: Soy-Braised Short Ribs

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Who doesn’t loooove ribs? Today east meets west — and goes south — with my Soy-Braised Short Ribs, a hearty main dish that is a great one-pot meal you can make either in your slow cooker or on your stovetop. I guarantee these ribs will be fall-off-the-bone delicious and will wow your barbecue guests with the flavor of kechap manis.

Serves 4

Ingredients
6 2×3 short ribs (about 4x3x2)
2 tablespoons coarse ground black pepper
Coarse ground sea salt
1 cup all-purpose flour
3 large carrots, peeled, roll cut
4 stalks celery, roll cut
2 yellow onions, 1 inch dice
5 slices of ginger
2 cups red wine
1 cup kechap manis
Water to cover
Rehydrated rice stick noodles, to serve
Canola oil to cook
Kosher salt and freshly ground black pepper to taste

Directions
Place a stovetop-safe slow cooker insert over medium-high heat, coated lightly with oil. In a pie plate, combine pepper and flour. Season ribs well and coat with flour. Place short ribs in oil and sear until browned on both sides, about 12-15 minutes. Remove short ribs to a plate and wipe out pan. Add just enough oil to lightly coat and add carrots, celery, onions, and ginger. Season with salt and pepper and sweat until just softened. Deglaze with wine and allow to reduce by 25%. Add kechap manis and short ribs and pour in just enough water to almost cover. Check for flavor and season if necessary. Cook on high setting in slow cooker for 4-5 hours. Serve hot with rice stick noodles.

Ming’s wine suggestion
2004 Kangarilla Road McLaren Vale Shiraz, McLaren Vale, Australia

Flavor: Spicy, dark berry with nuances of dark plum
Aroma
: Deeply aromatic, with notes of mulberry followed by black and red berry fruits
Finish
: Soft tannins

—Aged in French and American oak
—Made up of grapes from 3 separate locations, each yielding slightly different aromas and flavor profiles, resulting in a complex, multifaceted wine. This is a great match with the Soy-Braised Short Ribs.

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chef ming tsaiMing Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the country.

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One Response

  1. This sounds totally delicious and very yummy–although kechap manis is going to be hard to find in my extremely rural neck of the woods. I may have to improvise!

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