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Prep time
30 minutes
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Cook time
3 hours 30 minutes
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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
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Ingredients
- Szechuan Barbecue Beef
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2
Ribs – whole beef short rib (1 large bone per person)
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1 tablespoon
mustard powder
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1/4 cup
brown sugar
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1/2 teaspoon
salt
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3/4 cup
ketchup
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3 tablespoons
red wine vinegar
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1 tablespoon
Worcestershire
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1 tablespoon
soy sauce
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2 tablespoons
Szechuan chili oil
- Tomato + Peach Salad
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2
peaches
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1 pint
tomatoes
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2 tablespoons
dried chives
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1/4 cup
red wine vinegar
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1/2 cup
olive oil
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1 pinch
salt to taste
Directions
- Szechuan Barbecue Beef
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Season beef ribs well with salt and pepper and wrap tightly with foil. Bake at 300 degrees for 3.5 hours ahead of time.
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For the sauce, combine mustard powder, brown sugar and salt together in a small sauce pot.
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Add ketchup, red wine vinegar, Worcestershire soy sauce and chili oil. You can add as little or a lot of the chili oil.
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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.
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Repeat glazing throughout broiling.
- Tomato + Peach Salad
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Place cut peaches and tomatoes into a bowl.
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Season with salt, pepper then add chives, vinegar and olive oil and mix.
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