• 1 1/2 cups dry sherry or Shaoxing wine (Chinese rice wine)
• 1/2 cup oyster sauce
• 1/3 cup packed light brown sugar
• 2 1/2 pounds short ribs, English cut
• 1 tablespoon kosher salt
• 2 teaspoons five-spice powder
• 1 tablespoon vegetable oil
• 6 medium garlic cloves, smashed
• 1-inch piece ginger, sliced
• 1 small serrano or Thai bird chile, or jalapeño pepper, halved
Heat the oven to 350° F and arrange a rack in the middle. Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
Remove ribs to a plate and set aside. Discard all but one tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer. Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes. Serves 3 to 4. Recipe compliments of Aida Mollenkamp, Food Network.
“This lush Cabernet Sauvignon offers densely concentrated fruit flavors supported by sweet vanillin spice. Classic flavors of black cherry, cassis and aromas of cocoa and sandalwood make this wine inviting and easy to enjoy. Grilled meats with rich wild mushroom paella pair wonderfully with this wine. We hope our efforts provide you the reward of a wonderful glass of wine at a tremendous value.” – Chris Cameron
Winemaker: Chris Cameron
Appellation: Paso Robles, CA
Varietal Blend: 100% Cabernet Sauvignon
Analysis: 13.7% alc/vol