Barbecue Braised Vietnamese Short Ribs With Sweet Vinegar Glaze Recipes

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GLAZED AND BRAISED SHORT RIBS WITH SHERRY VINEGAR



Glazed and Braised Short Ribs with Sherry Vinegar image

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 4 to 6 servings

Number Of Ingredients 15

1 (5-pound) rack short ribs, bison or beef
3 tablespoons olive oil
1 cup sherry vinegar
1 cup sherry
2 1/2 cups beet juice
1 head garlic, cut in half horizontally
1 cup large diced onions
1/2 cup large diced carrots
1/2 cup large diced celery
1 small sachet (thyme, rosemary, and bay leaf)
8 cups veal stock
4 cups water
1/2 cup brown sugar
1 tablespoon unsalted butter
Salt and pepper

Steps:

  • Brown the ribs in the olive oil in a stock pot on all sides. Remove to a paper towel lined plate. Remove the pan from the heat and carefully add the sherry and sherry vinegar. Return to the heat and cook, scraping up any browned bits from the bottom of the pan, for about 5 minutes. Be careful as the alcohol may ignite when returned to heat. If it ignites, wait to stir until the flames die out.
  • Add the rest of the ingredients, except for the butter, including the browned ribs, to the pot. Bring the liquid to a simmer, cover, and cook for about 3 hours, or until the ribs are very tender.
  • Season with salt and pepper. Remove the ribs from the pot and set aside on a plate. Strain the liquid and return to the pot. Add the butter and stir until the butter is incorporated. Add the ribs back to the pot and coat well with the sauce. Serve.

BARBECUE-BRAISED VIETNAMESE SHORT RIBS WITH SWEET VINEGAR GLAZE



BARBECUE-BRAISED VIETNAMESE SHORT RIBS WITH SWEET VINEGAR GLAZE image

Categories     Beef

Yield 4 servings

Number Of Ingredients 20

For the ribs:
1 Tbs. mild pure chile powder, such as ancho (or substitute hot Hungarian paprika)
1 tsp. five-spice powder
1 tsp. dark brown sugar
Kosher salt and freshly ground black pepper
4 lb. English-style beef short ribs
For the braising liquid and glaze:
2 Tbs. peanut oil
2 cups chopped yellow onion
1 Tbs. chopped garlic
2 tsp. minced fresh ginger
3 cups lower-salt chicken broth
1/4 cup plus 2 tsp. rice vinegar
3 Tbs. dark brown sugar
2 Tbs. Asian fish sauce
1 Tbs. soy sauce
1 whole star anise
For serving:
3 scallions, thinly sliced (1/4 cup)
Cilantro sprigs

Steps:

  • Season: In a small bowl, combine the chile powder, five-spice powder, brown sugar, 2 tsp. salt, and 1 tsp. pepper. Sprinkle generously all over the ribs. Cover and refrigerate for at least 2 hours but preferably overnight. Sear: Prepare a gas grill for direct grilling over medium-high heat. Grill the ribs until all sides are nicely browned, 1 to 2 minutes per side. Let cool briefly and then tie with a couple of loops of butcher's twine. Braise Prepare the grill for indirect grilling. Set an 8-quart heavy-duty pot over medium heat and when hot, add the oil. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and stir for 1 minute more. Pour in the chicken broth, 1/4 cup of the vinegar, 1 Tbs. of the brown sugar, the fish sauce, and the soy sauce. Add the star anise, bring to a boil, and then remove from the heat. Put the ribs in the pot and set the pot on the grill over the cool zone. Cover the pot, close the grill lid, and cook for 30 minutes. Check the ribs and rearrange so they remain submerged in the simmering liquid. Check the ribs again after 30 minutes and move them around if necessary. After another 30 minutes, check the ribs for tenderness. They should be fork-tender but not falling apart. If they're not tender enough, continue to cook, checking every 15 minutes. Remove the ribs from the pot and set aside. Pour the liquid into a heatproof vessel, such as a Pyrex measuring cup, and let sit until the fat rises to the top. Skim off and discard the fat. Taste the liquid; if it's too watery, return to the pot and boil over high heat until flavorful. Glaze Prepare the grill for direct grilling over medium-high heat. Pour 1 cup of the braising liquid into a small saucepan and stir in the remaining 2 Tbs. brown sugar and 2 tsp. rice vinegar. Over medium-high heat, reduce the liquid until it becomes syrupy, about 12 minutes-you'll have about 1/3 cup. Finish above

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