Spiked Ginger-Tea Short Ribs with Cilantro Gremolata

Amarante

Sun, Oct 02 2022, 11:23 am

This was delicious and such an interesting combination of basic ingredients. Wine is a more common alcohol to use for cooking but the whiskey was great and the alcohol cooks away and just leaves a subtle taste.

Like all braised dishes, it is actually better if it is cooked the day before and then heated.

Spiked Ginger-Tea Short Ribs with Cilantro Gremolata

Excerpt From: Southern Living

SERVES 4 ACTIVE 45 MIN. TOTAL 8 HOURS

These short ribs get dressed with bright sauce and verdant herb topping that is a spin on the classic gremolata you find served with braised dishes like osso buco. Serve the short ribs atop grits, mashed potatoes, or egg noodles.

3 lb. bone-in beef short ribs, trimmed
1 tsp. black pepper
3 tsp. kosher salt, divided
2 Tbsp. canola oil
5 cups sliced red onions (from 3 medium)
8 garlic cloves, minced (about 3 Tbsp.)
2 (3-inch) pieces fresh ginger, sliced
1 cup (8 oz.), plus 1½ Tbsp. (¾ oz.) rye whiskey, divided
1½ cups sweet tea
1½ cups beef broth
2 Tbsp. sherry vinegar
2 Tbsp. cornstarch
2 Tbsp. warm water
½ cup chopped fresh cilantro
½ cup chopped scallions (about 4 scallions)
3 Tbsp. orange zest
3 tsp. fresh orange juice
2 tsp. extra-virgin olive oil

1. Preheat oven to 325°F. Sprinkle short ribs with pepper and 2 teaspoons of the salt. Heat canola oil in a Dutch oven over medium–high. Add ribs, and cook until well browned, about 15 minutes, turning once.

2. Add onions, garlic, ginger, and ½ teaspoon of the salt to skillet, and cook over medium–high, stirring often, until onions are very tender, 8 to 10 minutes. Add 1 cup of the whiskey, and cook 1 minute. Stir in tea and broth, and bring to a simmer, about 3 minutes. Pour onion mixture over ribs in Dutch oven. Bake, covered, in the preheated oven until meat is very tender and falling off the bone, 2½ to 3 hours.

3. Remove ribs, and set aside. Pour mixture from Dutch oven through a fine-mesh strainer into a medium saucepan; discard solids. Cook liquid in pan over medium–high until reduced by half, 10 to 12 minutes. Add sherry vinegar, ¼ teaspoon of the salt, and remaining 1½ tablespoons whiskey. Stir together cornstarch and warm water; stir into mixture in pan, and bring to a simmer, 2 to 3 minutes. Remove from heat.

4. Combine cilantro, scallions, orange zest, orange juice, olive oil, and remaining ¼ teaspoon salt in a small bowl. Serve ribs with sauce, and top with gremolata.