NewzThese deliciously flavorful and tender short ribs, from Shaw Fodor, a D.C.-based home cook born in Chengdu, China, can and should be made up to two days ahead. This is necessary for the depth of flavor on this tough cut, which also requires long, slow braising for tenderness. But the bonus with this dish, unlike with brisket, is there is no extra slicing needed before reheating, only removing the fat that solidifies on top after it's been refrigerated.
And don't let the many ingredients scare you. The wine, spices, brown sugar and ketchup -- even some ginger ale -- add balanced layers of savory sweetness to this dish. If you wish, you can add a hot pepper to the pot for a bit of heat.
A welcome Sichuan inclusion is the chile oil for those who like an extra hot kick. Serve with root vegetables and plenty of jasmine rice to soak up the abundant pan juices.Time: 18 hrs 15 min
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