While planning away for the baking marathon, I completely forgot that cookies are not dinner. I was not short on time and didn’t see any reason why Emily and I couldn’t both eat a delicious meal before digging into the cookies. With that, I decided to make one of my favorite winter meals, braised short ribs. There are two short rib recipes I love to make but my favorite is an Asian Spiced Short Rib from Jean-Georges Vongerichten and published in Food and Wine Magazine. Although the braising would take some time, the short ribs would not be difficult to make and the braising would be done by the time Emily and I needed the oven for the cookies.
Asian-Spiced Short Ribs (adapted from Food and Wine Magazine)
1/4 cup vegetable oil
Six 12-ounce bone-in beef short ribs
Ground fennel, for dusting
1 cup ketchup
1 cup dry white wine
1/3 cup red wine vinegar
1/2 cup unsulfured molasses
3 tablespoons dried onion flakes
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon garlic powder
1-2 tablespoons seeded and minced chipotle chile in adobo
1 teaspoon Asian sesame oil
Preheat oven to 325°. Heat enameled cast iron casserole over medium-high heat.