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Pacific Rim Beef Shortribs Recipe

by Global Cookbook

Ingredients

5 lb short ribs 1 Tbsp. chili pwdr 1 Tbsp. grnd coriander 1 Tbsp. grnd cumin 1 lrg onion, roughly minced 2 lrg carrots, peeled, roughly minced 8 x cloves garlic 4 slc ginger 4 x Thai bird chilies or possibly Serrano chilies

2 c. red wine 1 c. Teriyaki sauce 1/2 c. dark soy sauce 3 sprg fresh thyme 2 quart water to cover 1/2 c. minced scallions 1/2 c. fresh minced cilantro     Salt and black pepper to taste     Corn oil for cooking

Directions

1. Mix chili pwdr, coriander and cumin. Season the ribs with salt and pepper and rub the spice mix all over. On a warm, oiled grill, grill the ribs till all sides are wellbrowned. Meanwhile, in a medium stock pot, coat with oil and brown onions, carrots, garlic, ginger and chilies. Deglaze with wine and reduce by 50 percent.
2. Add in back the ribs, soy sauces, thyme and water to cover. Check for seasoning.
3. The flavor of the liquid will be the ultimate flavor of the ribs. Bring to a boil and simmer for 2 1/2 to 3 hrs, till meat is tender and falling off of the bone. Remove ribs from liquid. Strain liquid and reduce by 20 percent.
4. Return ribs to sauce, keep warm and add in scallions and cilantro just before serving.

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