Braised Short Ribs with Plum Wine Sauce
A rich and flavorful dish inspired by Japanese and Brazilian flavors, featuring tender short ribs in a sweet and savory plum wine sauce.
Ingredients
- ●1.5 pounds short ribspreferably beef short ribs
- ●1 medium onionthinly sliced
- ●3 cloves garlicminced
- ●1 cup plum wineJapanese plum wine or substitute with dry sherry
- ●2 tablespoons soy sauceuse gluten-free soy sauce if necessary
- ●2 tablespoons sugaror to taste
- ●2 cups onigiri riceJapanese short-grain rice
- ●1 teaspoon mildly sweet chili flakesoptional
- ●2 tablespoons umi plum pastesubstitute with plum jam if necessary
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat.
- 3
Sear short ribs until browned on all sides, about 5 minutes per side. Remove ribs and set aside.
- 4
Add sliced onion to the pot and cook until caramelized, about 10 minutes.
- 5
Add minced garlic and cook for 1 minute.
- 6
Pour in plum wine, soy sauce, sugar, and chili flakes (if using). Stir to combine and bring to a simmer.
- 7
Return short ribs to the pot and cover with a lid.
- 8
Transfer pot to the preheated oven and braise for 2.5 hours, or until meat is tender.
- 9
While ribs are braising, cook onigiri rice according to package instructions.
- 10
In a small saucepan, whisk together plum paste and 2 tablespoons of water. Bring to a simmer over medium heat.
- 11
Strain sauce through a fine-mesh sieve and discard solids.
- 12
Serve short ribs with cooked rice and plum wine sauce spooned over the top.