- 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
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.