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Cook the Book: Red-Cooked Beef Short Ribs

Book CoverThe Chinese technique known as "red cooking" involves braising meat in a mixture of soy sauce, sherry, sugar, and spices until it is incredibly tender. Inspired by Daniel Boulud's famed short ribs braised in red wine, Shun Lee chef Michael Tong (author of this week's Cook the Book selection, The Shun Lee Cookbook) created this recipe for red-cooked beef short ribs. In his Eastern rendition, the ribs are simmered with ginger, cinnamon, chilies, and star anise. Once prepared, they are taken off the bone so diners can eat them with chopsticks.

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Red-Cooked Beef Short Ribs

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