There are so many short rib recipes out there, but I was in the mood for something with an Asian flair. These bad boys are braised to perfection and fall off the bone before you get a chance to stick your fork in ’em.

Short ribs take a little bit of work, but are worth the time investment. I made these as a Sunday meal. I included a ton of step-by-step photos (for once!) so I hope it helps it seem as easy as it is. Although I must say, the beginning steps are fast paced.

This, in fact, was our last Sunday meal in our old house. I knew I wanted to make something special so I splurged on short ribs from one of Columbus’ best butchers.

Wrapped up like a present…

Ingredients:

-3-4 lbs. Bone-in Short Ribs
-1-2 Tablespoons oil (I used sesame oil, but olive oil will do.)
-Black Pepper
-3 Cloves Garlic, peeled and pressed or chopped
-1 oz. of Ginger, sliced
-6 Green Onions, light green parts sliced

-1/2 cup low-sodium Soy Sauce
-1/2 cup Dry White Wine
-1 (14 oz) Can of Whole Tomatoes
-2 Tablespoons Brown Sugar
-1 Whole Star Anise

-1 Tablespoon Butter
-2 Leeks, light green parts julienned
-Salt and Pepper, to taste

Preheat oven to 325F.

Heat oil in a large oven-safe pan or dutch oven. Place a few short ribs in the pan- being sure not to crowd it.

Sear each side of the beef on high heat, approximately 2 minutes per side.

Flip with tongs, being careful with the hot oil.

While searing the meat, prepare the garlic, ginger and green onions.

Remove short ribs from the pan, once each side of each one has been seared.

Pour the fat out of the pan and reduce heat to medium-low. Toss the garlic, ginger, and green onions in the pan. Cook until fragrant, about 3-5 minutes.

Return short ribs to pan and add: soy sauce, wine, tomatoes, brown sugar and star anise.

What is star anise, anyways? It has a very mild anise (licorice) flavor, but you won’t taste it in the food. It’s said to enhance the flavor of meat. I’d have to agree!

Once you have the ingredients in the pot, let simmer.

Cover and place in oven for 2-3 hours, flipping and rotating the meat every 30 minutes. You’ll know it’s done when it starts to fall off the bone and can be pierced easily with a fork.

Remove dutch oven or pot from oven and let rest for ten minutes. While it’s resting, prepare the leeks.

Melt butter in a skillet on medium heat, add salt and pepper if desired. Add leeks for 3-5 minutes, stirring, until tender.

Serve the short ribs on a bed of fried rice or mashed potatoes and top with leeks. Enjoy!

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