Tamarind Braised Short Ribs

Staff Writer
Tamarind Braised Short Ribs
Tamarind Braised Short Ribs
Battman Studios

Tamarind Braised Short Ribs

Short ribs are another cut of beef that lends itself to long, slow braising to develop mouthwatering flavors as the meat fibers break down and become melted and tender.

8
Servings
1698
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 -8 pounds beef short ribs (8 pieces total)
  • 4 tablespoons kosher salt
  • 6 chiles de árbol
  • 1 large white onion, diced
  • 1 large carrot, diced
  • 1 bay leaf
  • 1 cup balsamic vinegar
  • 1 cup dry white wine
  • 1/2 cup firmly packed dark brown sugar
  • 1 tablespoon garlic, chopped
  • 1 cup tamarind paste
  • 1 cup hot water

Directions

Preheat the oven to 350 degrees.

Season the short ribs generously with the kosher salt. Lay them side by side in a large, heavy roasting pan. Scatter the chiles de árbol, onion, carrot, and bay leaf on top of the meat. In a small bowl, stir together the vinegar, wine, brown sugar, and garlic and pour over the short ribs.

In a separate bowl, whisk the tamarind paste and hot water together to dissolve it a little. Combine with the vinegar-wine liquid and pour into the pan. The liquid should come about ¾ of the way up the sides of the short ribs. Add more water, if necessary.

Cover the pan tightly with foil and again with a second layer of foil. Transfer the pan to the oven and braise the ribs until the meat falls apart when poked with a fork, 3-3 ½ hours, removing the foil to check that it is tender. Carefully remove the ribs to a platter, cover, and set aside at room temperature.

Strain the liquid through a fine strainer into a large container. Chill for at least 1 hour so the fat rises to the top and forms a solid chunk; remove and discard. In a large, deep skillet over high heat, bring the braising liquid to a boil and reduce to about 4 cups.

Return the short ribs to the pan, reduce the heat to medium-low, and simmer until the ribs start to be glazed with the sauce, turning them with a pair of tongs so they become glazed and sticky, 20-25 minutes. Keep warm. Remove from the heat, pull the meat off the bones, and tear into large chunks.

Tamarind Shopping Tip

To find the ingredients you need to cook Southeast Asian cuisine, try to find specialty grocery stores in the Asian neighborhoods in your town.

Tamarind Cooking Tip

Southeast Asian Cuisine is about the balance of flavors between sweet and sour; hot and mild. When working with Asian chilis, the smaller ones are usually spicier. Handle with caution and care.

Nutritional Facts

Total Fat
144g
100%
Sugar
27g
N/A
Saturated Fat
63g
100%
Cholesterol
302mg
100%
Protein
59g
100%
Carbs
35g
12%
Vitamin A
92µg
10%
Vitamin B12
10µg
100%
Vitamin B6
1mg
72%
Vitamin C
51mg
86%
Vitamin E
0.3mg
1.6%
Vitamin K
6µg
8%
Calcium
85mg
8%
Fiber
2g
8%
Folate (food)
35µg
N/A
Folate equivalent (total)
35µg
9%
Iron
7mg
41%
Magnesium
88mg
22%
Monounsaturated
65g
N/A
Niacin (B3)
11mg
55%
Phosphorus
595mg
85%
Polyunsaturated
5g
N/A
Potassium
1252mg
36%
Riboflavin (B2)
0.5mg
31.5%
Sodium
1321mg
55%
Sugars, added
13g
N/A
Thiamin (B1)
0.4mg
25.9%
Zinc
13mg
85%