Ingredients:
- Beef short ribs: 1.5 kg
- Tea Rubs: 4 tablespoons (a blend of black tea leaves, ground black pepper, ground coriander, and a pinch of sugar)
- Olive oil: 3 tablespoons
- Onion: 1, thinly sliced
- Garlic: 6 cloves, minced
- Ginger: 1 inch, minced
- Red wine: 1 cup (optional)
- Soy sauce: 100 ml
- Brown sugar: 50 g
- Bay leaf: 1
- Water: enough to cover the ribs
Instructions:
- Prepare the Tea Rubs: In a small bowl, mix the black tea leaves, ground black pepper, ground coriander, and sugar. Crush the tea leaves lightly with a mortar and pestle or use a spice grinder to create a fine blend.
- Season the Ribs: Season the ribs with salt and pepper and rub them all over with the spice rub.
- Sear the Ribs: In a large enameled cast-iron casserole, heat 1 tablespoon of the oil until shimmering. Add half of the ribs and cook over moderately high heat until deeply browned on both sides, about 6 minutes total. Transfer to a large plate. Add 1 tablespoon of oil to the casserole and sear the remaining ribs.
- Prepare the Sauce: Pour off the fat from the casserole and wipe it out. Add the remaining 2 tablespoons of oil to the casserole and heat over moderate heat. Add the onions, garlic, and ginger and cook until softened, about 7 minutes. Add the wine and boil over high heat until reduced by half, about 6 minutes. Add the soy sauce, brown sugar, bay leaf, and the short ribs. Pour in just enough water to cover the ribs and bring to a boil.
- Braise the Ribs: Cover and simmer over low heat, stirring occasionally, until the ribs are very tender, about 1.5 hours.
- Thicken the Sauce: Transfer the ribs to a large plate and discard the bay leaf and ginger. Boil the sauce over high heat, skimming a few times, until very flavorful, about 10 minutes. Using an immersion blender, puree the sauce; season with salt and pepper.
- Serve: Return the short ribs to the casserole and simmer gently to reheat them. Place 2 short ribs on each plate, spoon the sauce on top and serve with white rice.
Tips:
- For a more intense flavor, add 2 teaspoons of freshly ground coffee and ¼ teaspoon of ground cinnamon to the tea rubs for a coffee dry rub variation.
- The tea rubs add a unique aroma and depth of flavor to the beef ribs, complementing the traditional flavors of grilled beef.
- This Charcoal Grilled Beef Ribs with Tea Rubs recipe is perfect for a casual dinner or a game day gathering. Customize the rubs with your favorite spices for a personalized flavor experience.