Grill/Barbecue

Chef Nini Nguyen's Szechuan Barbecue Beef & Tomato + Peach Salad Paired with Silk & Spice

by:
August 19, 2021
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Chef Nini Nguyen's Szechuan Barbecue Beef & Tomato + Peach Salad Paired with Silk & Spice
Photo by Courtesy of Chef Nini Nguyen + Silk & Spice
  • Prep time 30 minutes
  • Cook time 3 hours 30 minutes
  • Serves 2
Author Notes

Inspired by Silk & Spice, BRAVO Top Chef alum Chef Nini Nguyen prepares this unique recipe that could easily be a savory summer staple. "I found that the Silk & Spice wine has bold flavors of dark ripe fruit and warm spices, so I decided to pair it with something smoky, sweet and spicy. It is so easy to drink, versatile and a wine that can hold up to some spice. And, since it is summertime, I thought of pairing the wine with barbecue. The recipe: slow roasted beef short ribs lacquered in a tangy sweet Szechuan barbecue sauce served with a refreshing tomato and peach salad. The stone fruit pairs well with the ripe fruit notes of the wine and complements the spiciness of the Szechuan peppercorns. Personally, I would serve this with the Silk & Spice slightly chilled to quench your palette in between bites of food.” —cookswithcocktails

What You'll Need
Ingredients
  • Szechuan Barbecue Beef
  • 2 Ribs – whole beef short rib (1 large bone per person)
  • 1 tablespoon mustard powder
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 3/4 cup ketchup
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire
  • 1 tablespoon soy sauce
  • 2 tablespoons Szechuan chili oil
  • Tomato + Peach Salad
  • 2 peaches
  • 1 pint tomatoes
  • 2 tablespoons dried chives
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 pinch salt to taste
Directions
  1. Szechuan Barbecue Beef
  2. Season beef ribs well with salt and pepper and wrap tightly with foil. Bake at 300 degrees for 3.5 hours ahead of time.
  3. For the sauce, combine mustard powder, brown sugar and salt together in a small sauce pot.
  4. Add ketchup, red wine vinegar, Worcestershire soy sauce and chili oil. You can add as little or a lot of the chili oil.
  5. Glaze the ribs with the sauce and place on the second to top rack in the oven. Broil until the glaze is bubbling and charred on the edges.
  6. Repeat glazing throughout broiling.
  1. Tomato + Peach Salad
  2. Place cut peaches and tomatoes into a bowl.
  3. Season with salt, pepper then add chives, vinegar and olive oil and mix.
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