Ingredients

The following ingredients have 4 Servings
  • Four 1-pound beef short ribs
  • Sea salt
  • 2 tablespoons vegetable oil, plus more for grill grate
  • 1 medium onion, finely chopped
  • 2 carrots, finely chopped
  • 5 cloves garlic, peeled
  • 5 stalks lemon grass, trimmed and cut into 2-inch pieces
  • 1 two-inch piece ginger, cut into 1/4-inch slices
  • 1 cup soy sauce
  • 1/2 cup dark brown sugar
  • 1/4 cup rice vinegar
  • 3/4 cup ketchup
  • 1/2 cup dark brown sugar
  • 1/2 cup rice vinegar
  • 2 tablespoons mirin
  • 2 teaspoons soy sauce
  • 3 cloves garlic, peeled and lightly crushed with side of knife
  • 3 1/4-inch slices fresh ginger

Instruction

  • For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.
  • Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)
  • For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.
  • Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.