Marcia Kunde Mickelson created a unique and delicious dish to serve at your next holiday dinner: Asian fusion beef short ribs. It was featured in her latest book Kunde Style-Family, Food and Wine and serves four. These oven braised short ribs have a rich Asian flavor influence and pair perfectly with Kunde Family Winery's Cabernet Sauvignon - Drummond.
- 1 cinnamon stick
- 1 star anise
- 2 bay leaves
- 6 black peppercorns
- 4 juniper berries
- 5 cloves
- 1/2 teaspoon coriander seeds
- Salt and pepper
- 4 lbs beef short ribs – rest at room temp for 30 minutes
- Olive oil
- 1 large shallot – chopped
- 4 garlic cloves – chopped
- 2 inch piece of ginger – peeled
- 1 1/4 cups Cabernet Sauvignon
- 2-3 cups beef broth
- 1 T honey
- 1/4 cup soy sauce
- 1/2 cup hoisin sauce
- Chopped scallions, toasted sesame seeds and cilantro for garnish
In a piece of cheese cloth, wrap up the cinnamon stick, anise, bay leaves, peppercorns, juniper berries, cloves, and coriander seeds. Trim excess fat and then salt and pepper the short ribs.
In a large Dutch oven over medium high heat, add 1-2 T of olive oil. When hot, add the short ribs in 2 batches and brown well on all sides. Remove to sheet pan. Add shallot, garlic and ginger to Dutch oven. Sauté for 2-4 minutes until brown. Deglaze pan with 1/4 cup red wine. Add remaining wine, beef broth, honey, soy sauce and hoisin sauce, followed by the short ribs. The ribs should be mostly submerged. If not, add more broth or water. Bring to a boil, add herbs in cheese cloth, cover and put in oven at 350 degrees for 1 hour. Then check and turn short ribs over. Resume cooking for 1 1/2 hours until meat easily pulls away from the bone with a fork.
Transfer meat to a serving platter and cover with foil to keep warm. Strain 1-2 cups sauce from pan and skim off as much fat as possible. Reduce if necessary. Serve the sauce over the ribs and garnish with scallions, sesame seeds and cilantro. Serve with steamed rice.