Whole Braised Short Ribs: Temperatures for Tenderness

Step 1

Preheat your oven to 375°F (191°C).

Step 2

Trim most of the fat cap from the ribs. Score the underside of the bones so that flavor can penetrate the membrane more easily.

Step 3

If your ribs came in a whole plate, cut them apart with a sharp knife. Season them liberally with kosher salt and black pepper.

Step 4

Heat a large, heavy roasting pan over medium-high heat.

Step 5

Toast the ginger, anise, chilies, garlic, lemongrass, and cinnamon sticks in the pan until fragrant and somewhat charred in places.

Step 6

Remove the spices to a plate and set aside.

Step 7

In the same pan, brown the ribs. Lay them on their sides and brown them well, then place them on their backs and brown as much of the back as you can.

Step 8

Remove the ribs to a platter, put the spices back in the pan. To the pan, add the brown sugar, the soy sauce, the hoisin, the wine, scallions, and the water. Bring to a boil.

Step 9

Put the ribs back into the pan on their sides. The liquid should not come more than halfway up the ribs. Cook them for about 10 minutes on the stovetop like this.

Step 10

Insert a probe from your ChefAlarm into the thickest meat of the thickest rib. Set the high-temp alarm for 203°F (95°C).

Step 11

Cover the pan with foil, crimping the edges to seal it as well as you can.

Step 12

Move the roasting pan to the oven and cook, about 2 hours, until the alarm sounds.If you like, you can flip the ribs once during cooking, but be sure to re-place the probe appropriately.

Step 13

When the alarm sounds, verify temperature and tenderness with your Thermapen ONE.

Step 14

Remove the pan from the oven and pour off a few cups of the braising liquid. Skim as much fat from it as you can, then reduce it in a small sauce pan until it thickens somewhat and becomes glaze-y.

Step 15

Serve the ribs on a platter or a bed of rice, spooning the sauce over them to taste.