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Sticky Short Ribs

Sticky Short Ribs

Check out this sticky short rib recipe, a delicious and unique pairing for a Columbia Crest Red Wine, like our Cabernet Franc.

Pair with Columbia Crest Red Wine
Serves 2
Total Time: 3 hours
Difficulty: Moderate

Ingredients

  • 1 ½ cups Shaoxing cooking wine
  • 1 TBSP vegetable oil
  • ½ cup oyster sauce
  • 1 TBSP raw ginger, peeled and minced
  • 1 jalapeño pepper, halved
  • 1/3 cup packed brown sugar
  • 4-5 short ribs, thicker cut
  • ½ TBSP salt, you can add more if desired
  • 2 TSP five-spice powder
  • 2 TBSP garlic, minced

Directions

  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Mix oyster sauce, Shaoxing wine, and brown sugar. Stir until evenly combined. Set aside.
  3. Dry short ribs, thoroughly season on all sides with salt and five-spice powder.
  4. In a heavy bottomed pan that has a lid, heat up the vegetable oil. Once oil is hot, sear short ribs on all sides to gain a nice browning. This will take between 2-4 minutes.
  5. Once browned, set ribs aside on a plate.
  6. In the heavy bottomed pan, sauté garlic, ginger, and chili until fragrant, between 30-40 seconds.
  7. Pour in Shaoxing wine mixture, bringing the temperature down to a simmer. Return ribs to pot mixture.
  8. Cover, placing in oven for 1 ½ to 2 hours. To create the final sticky sauce, increase the oven temperature to 400 degrees Fahrenheit for 30 minutes. Do not uncover ribs.
  9. Serve over rice or with a cabbage slaw. Enjoy with a glass of Columbia Crest Cabernet Franc!