Bear's Grilled Beef Shortribs with Amy's Sweet Potato Trujillo Tamales

Recipe Courtesy of Ming Tsai

Show: East Meets West With Ming TsaiEpisode: Ming and His Blue Ginger Sous Chefs (Budi; Bear & Amy)

Rated: 5 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
3 hr 30 min
Level:
--
Yield:
--

Times:

Prep: 15 min
Inactive Prep: --
Cook: 3 hr 30 min
Total:: 3 hr 45 min

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Ingredients

5 pounds short ribs
1 tablespoon chile powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 large onion, roughly chopped
2 large carrots, peeled, roughly chopped
6 cloves garlic
3 large slices ginger
4 whole Thai bird chiles
2 cups dry red wine
1 cup sweet soy sauce (kechap manis)
1/2 cup dark soy sauce
3 sprigs fresh thyme
1 to 2 quarts water to cover
1/2 cup chopped scallions
1/2 cup cilantro
Salt and black pepper to taste
Canola oil to cook

Directions

Mix chile powder, coriander and cumin. Season the ribs with salt and pepper and rub the spice mix all over. On a hot, oiled grill, grill the ribs until all sides are well browned. Meanwhile, in a medium stock pot, coat with oil and brown onions, carrots, garlic, ginger and chiles. Deglaze with wine and reduce by 50 percent. Add back the ribs, soy sauces, thyme and water to cover. Check for seasoning. The flavor of the liquid will be the ultimate flavor of the ribs. Bring to a boil and simmer for 2 1/2 to 3 hours, until meat is tender and falling off of the bone. Remove ribs from liquid. Strain liquid and reduce by 20 percent. Return ribs to sauce, keep hot and add scallions and cilantro

SWEET POTATO TAMALES:

1/2 to 2/3 cup lard or duck fat/vegetable shortening
1 teaspoon baking powder
2 cups masa harina
1 teaspoon ginger powder
2/3 cup water plus extra
2 teaspoons salt
Corn husks, soaked and/or banana leaves

Use a mixer fitted with a paddle at high speed and beat lard with baking powder until fluffy. While still beating, add masa and ginger powder gradually. Slowly add the water and salt. Final consistency should be of soft cake batter and shape should hold a spoon. Test: float a teaspoon of the mix in water. Fold in sweet potatoes*. Fold tamales like usual, and place in a bamboo steamer. Steam until coo

2 tablespoons butter
2 sweet potatoes*, fine 1/8-inch dice
2 minced shallots
Salt and black pepper to taste
1/2 cup white wine
1/2 cup chicken or vegetable stock

In a non-stick skillet melt butter and saute the potatoes, shallots and season. Deglaze with wine and reduce completely. Add a little of the stock at a time, waiting for it to be fully absorbed before adding more. Cook until tender-firm. Check for

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Comments & Reviews

recipe Bear's Grilled Beef Shortribs with Amy's Sweet Potato Trujillo Tamales
Jeff Long Beach, CA 07-31-2008
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Heaven in a bowl
Rated: 5 stars out of 5

These ribs are worth every minute of prep. If you want to skip the tamales (which are also great), serve these over polenta,... rice, mashed potatoes couscous, etc.Read more
recipe Bear's Grilled Beef Shortribs with Amy's Sweet Potato Trujillo Tamales
Holly san diego, CA 03-06-2007
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Always a hit
Rated: 5 stars out of 5

I've made this several times and it's always a hit. This last time I made it I used the crock pot and it was great!! I... grilled the meat, prepared everything else in a pan and then threw everything in my crockpot, set it to low and let it cook all day. When we got home the house smelled awesome and the ribs tasted even better then they smelled. I have to say the ribs this time were even better then usual, I don't know if it was because of the crockpot or because I changed the type of wine I use. I have to admit I don't know much about wine, I only cook with it, never drink the stuff. About all I know about cooking with wine is to cook with a wine you would drink. I usually use a Shiraz but this last time I used a merlot. If you haved tried these short ribs you defitely need to!! One other thing, I make these with boneless short ribs, I can't ever seem to find ones with bones but I wish I could.Read more
recipe Bear's Grilled Beef Shortribs with Amy's Sweet Potato Trujillo Tamales
Anonymous 08-26-2006
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Entertaining/Family Favorite!
Rated: 5 stars out of 5

We've served this at numerous dinner parties...it's always a huge hit! The sweet soy sauce is a bit hard to find (Asian... markets will carry it), but worth the end result. My preteen and teenager both love it as well...this recipe is worth the effort it takes!Read more
recipe Bear's Grilled Beef Shortribs with Amy's Sweet Potato Trujillo Tamales
HEATHER brooklyn, NY 03-06-2006
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Delicious + Decadent
Rated: 5 stars out of 5

I unfortunately only could make the shortribs due to a different menu plan, but expect the tamales are lovely...As difficult... critic, chef, and consumer, this recipe was a perfect blend of spices and flavors. My only suggestion would be to make this a day before you serve it becasue short ribs, trimmed or not, are extreamly fatty and leave a lot of grease in the sauce that can be discarded when you chill it. I could not find Kecap Manis in my local Brooklyn groceries so I used 1 cup low sodium soy sauce, and 1/2 cup Mirin and two tablespoons of honey. Did the trick in balancing out the spice of the chilies and adding a rich sweetness. All in all, I can't wait to make this again, possibly with spare ribs next!Read more