Red Wine-Braised Short Ribs With Lemongrass and Soy Recipe (2024)

What are English-cut as opposed to the short ribs in the supermarket?

One easy way to separate out the fat is to pour the cooled liquid into a ziplock bag and wait about a minute for the fat to rise to the top of the bag. Then snip a little bit off a corner and let the liquid fall into a bowl, stopping when the fat gets to the bottom of the bag.

I made this for Christmas Eve dinner and it was divine! I didn't tell my dad, a Trump voter, that it's called "Obama's Ribs", so it felt extra nice when he complimented me on them!

These turned out like an excellent meal in a fantastic restaurant. Set them on a bed of egg noodles. Would serve just this way for a dinner party.
I would like to try it a little more rustic for just us. We used grass fed short ribs from a small local farm that has such a buttery flavor.
Thanks Obama.

Delicious! Made for a dinner party so doubled the recipe, used boneless short ribs. I made it over two days - browned the meat and made sauce in a sauté pan, put 20 pieces in a roasting pan and cooked in the sauce for two hours, then chilled overnight, pulled the cold fat from surface, put ribs on a platter and puréed the veggies and broth, returned all to roasting pan, put in oven for 2 hours at 325 to rewarm, lingered over drinks so turned heat down to 200 for another hour. Tender & perfect.

Excellent. Made it tonight and it was delicious. I didn't have lemongrass. Nor did I puree the sauce, rather used small diced veggies and it was tender, moist, and rich. Used "short ribs" from my butcher, they didn't know what English cut was either.

I made it with horseradish smashed potatoes - yummy!

I kept all the ingredients and ratios the same except for the liquids. After reading others' comments about having a lot of extra sauce, I cut the liquids in half. The result was excellent flavor & perfect viscosity for the sauce/ gravy. This is one of my favorite NYT recipes!

If the bones come out, then remove them and trim gristle from the bottom. Most restaurants present short ribs like this. Reduce the sauce somewhat after the ribs are done. After defatting, you can puree half to thicken the sauce a bit, and leave half with the chopped veges, combine the two. Also, one star anise adds depth and complexity.

Made this and it was delicious--props from the finicky teenage son. Skimming off the fat and adding in the puréed vegetables makes the dish--recommend not skipping the steps. There is plenty of sauce for leftovers, which we'll serve over egg noodles. This recipe would likely also work well with other cuts of meat that have enough fat and braise well.

Excellent. Very flavorful for a winter Sunday dinner. Made them in a slow cooker on low for 8 hours. Otherwise followed the recipe exactly. Wouldn't change anything. Had home made egg noodles on the side.

By far the best NYT recipe I've made so far. Absolutely delicious- perfect for dinner on a cold day. This being said the second time I cooked the recipe I used 6 short ribs (totaling 3 lbs- same as 8 6oz short ribs). This fit very snug in my dutch oven and I definitely wouldn't be able to fit more. For anyone cooking the recipe I would recommend asking your butcher for 3lbs of short ribs seeing that the actual pieces themselves often vary in size.

I cut the plum sauce to 1/4 cup the second time I made it and thought the flavors were better balanced - not so sweet. I think adding the shaved the horseradish is a plus, as it gives the dish some pop.

I made it over two days - browned the meat and made sauce in a sauté pan, put 20 pieces in a roasting pan and cooked in the sauce for two hours, then chilled overnight, pulled the cold fat from surface, put ribs on a platter and puréed the veggies and broth, returned all to roasting pan, put in oven for 2 hours at 325 to rewarm, lingered over drinks so turned heat down to 200 for another hour. Tender &perfect

This was delicious but a lot of extra work compared to other recipes with a similar outcome. The lemongrass gets totally lost and could be left out. Blending the veggies into a sauce is totally genius though and should be done for every braise recipe.

This is an incredible recipe! I made it with white wine instead of red and it was better in my opinion. I have made it at least ten times over the years and it's always at hit. The white wine makes it a bit lighter but still delicious.

My butcher didn't have any short rib so I used a chuck roast instead and it worked beautifully! Delicious sauce. It's a keeper!

Awesome, as most Obama stuff is. I think I’ll make sure the ribs are submerged next time, and will make sure they are falling apart when done. Mine were in the oven for two hours but were not completely tender. But super tasty and delicious.

I always makes a short rib dish over 2 days. I brown ribs, add veggies, red wine, stock, tomato paste…just a glob, braise 2-3 hours at 300, cool, strain liquid ( veggies discarded), put ribs on plate covered overnight in fridge. Next day , pop off fat cap and finish recipe as one wishes. But this for me is only way remove remove fat.

Wish I'd read the comments before cooking. Next time, I'll reduce the amount of broth. Otherwise, made per recipe and it was wonderful! Served with Jasmine rice.

Excellent recipe, purée definitely makes a difference. No need for the lemon grass, it doesn’t add any flavor. Serve with something green for color and cauliflower mash or mashed potatoes.

Simply amazing. Gusts couldn't get enough of the sauce.

Incredible dish. Made this for my father on his visit to my very first “grown up” home. My father is not a big eater and never appeases anyone with false polite commentary. He went back for 2nd and was disappointed when there wasn’t enough short rib for 3rds! He settled for more sauce on the horseradish mashed potato’s. I made my own plum sauce out of prunes which added….an immense amount of time, yes…but the depth to the dish it served was undeniably worth it. Made me proud to serve this dish<3

Where do you get plum sauce?

Excellent! my local supermarket lemongrass was garbage, and I only ended up I with maybe half a tablespoon, but it was still really, really good. No changes except hit it with chopped cilantro at end, served with carrots roasted with good evoo and sumac. No leftovers.

Cook longer than 2 hrs depending on stove. Mine needed 2.5 hrs and could have gone 3 hrs even for tenderness and absorbing the flavors

I’ve made this dish twice exactly as written and it gets rave reviews. My husband and I rarely eat meat but have served this when we’ve had visiting family who are all carnivores, and even my husband likes this. It takes some time and effort but don’t skip a step! I serve with mashed potatoes but noodles would be good too. The sauce is quite yummy.

Substitute mushrooms for onion.

Marvelous. I returned the separated cooking liquid and veggies to the pan and just hit it with my immersion blender. Left a few chunks of veggies hiding in the sauce. Amazingly flavorful! Perfect for a snowy Sunday.