Asian-Spiced Short Ribs

• total time: 4 hours 30 minutes

Ingredients

Six 12-ounce bone-in beef short ribs

Kosher salt

Ground fennel, for seasoning

1 cup ketchup

1 cup dry red wine, such as Syrah

1/3 cup red wine vinegar

1/2 cup unsulfured molasses

3 tablespoons dried onion flakes

2 tablespoons Asian fish sauce

1 tablespoon soy sauce

1 tablespoon garlic powder

1 tablespoon chipotle chile in adobo

1 teaspoon toasted sesame oil

3 quarts water

Directions

Preheat the oven to 325°. Light a grill. Season the ribs with salt and fennel. Grill over high heat, turning, until charred all over, 12 minutes. Transfer to a flameproof roasting pan.

In a large bowl, mix the ketchup, wine, vinegar, molasses, onion flakes, fish sauce, soy sauce, garlic powder, chipotle, sesame oil and 1 tablespoon of kosher salt. Whisk in the water. Pour over the ribs and bring to a simmer.

Cover the pan and braise, turning the ribs once, until very tender, 2 1/2 hours.

Transfer the sauce to a large saucepan and boil over high heat until reduced to 4 cups, 1 hour; cover. Keep the ribs warm in a 200° oven.

Increase the oven temperature to 350°. Pour the sauce over the ribs and roast until glazed, about 15 minutes.