Spice Braised Short Ribs
From choclytcandy 14 years agoIngredients
- 4 pounds beef short ribs, cut through the bone in 3-inch pieces. shopping list
- Kosher or sea salt and freshly ground pepper shopping list
- 2 cups diced onions shopping list
- 1 cup diced celery shopping list
- 1/2 cup diced carrot shopping list
- 3 tbs finely chopped ginger shopping list
- 2 tsp szechuan peppercorns, or 1 tsp regular peppercorns shopping list
- 2 star anise pods shopping list
- 2 tsp fennel seeds shopping list
- 1 tsp crushed coriander seeds shopping list
- One 2-inch cinnamon stick, broken into 4 or 5 pieces shopping list
- 4 cups chicken or beef stock shopping list
- 1 cup ruby port shopping list
- 1 tbs finely grated orange zest shopping list
- 1 cup orange juice shopping list
- Freshly cooked jasmine or basmati rice shopping list
How to make it
- Preheat oven to 450 degrees. Trim the ribs of excess fat and discard. Generously salt and pepper the ribs. In a deep roasting pan large enough to hold them, put the ribs in a single layer, bones down. Roast in the oven until the meat is just beginning to brown, about 20 minutes. Turn the ribs and add the onions, celery, carrot, and ginger to the pan. Mix to coat the vegetables with some of the fat and then spread evenly in the pan. Roast until the vegetables are beginning to brown, about 15 to 20 minutes longer.
- Reduce the oven to 325 degrees and add the peppercorns, star anise, fennel seeds, coriander seeds, cinnamon, stock, port, orange zest and orange juice to the pan. Stir, gently, scraping up any browned bits. Cover the pan tightly with foil and bake until the meat is very tender with pierced, about 2 1/2 hours.
- Transfer the ribs to a serving platter, and keep warm. Strain the pan cooking juices, pressing down on the solids to extract all the juices. Discard the solids and skim the fat from the juices. In a deep saucepan, boil the juices over high heat to concentrate and lightly thicken, about 10 minutes. You should have a generous 2 cups. Pour over the ribs and serve with rice.
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