Port-braised Short Ribs with Ginger and Star Anise

Name: Port-braised Short Ribs with Ginger and Star Anise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 kilograms beef short ribs, cut through the bone into 2 1/2- to 3-inch pieces; 1 teaspoon black peppercorns; 237 milliliters diced carrots; 237 milliliters diced celery; 1 cinnamon stick (1 1/2 to 2 in. long); 710 milliliters fat-skimmed beef broth; 2 Tbsps minced fresh ginger; 5 sprigs (about 4 in. long) fresh rosemary, rinsed; 237 milliliters diced onion; 142 grams tangerine (about or orange, rinsed and thinly sliced crosswise; 237 milliliters tangerine or orange juice; 177 milliliters ruby port; 4 servings Salt and pepper; 2 whole star anise or 1/2 teaspoon anise seeds

You can never have too many main course recipes, so give Port-braised Short Ribs with Ginger and Star Anise a try. This recipe makes 4 servings with 1451 calories, 51g of protein, and 121g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have beef short ribs, peppercorns, star anise, and a few other ingredients on hand, you can make it. To use up the port you could follow this main course with the Port Cobbler as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Rinse ribs and pat dry; trim off and discard excess fat.

Ingredients you will need

Ribs

Sprinkle ribs lightly all over with salt and pepper, and place in a single layer, bones down, in a 12-by 17-inch roasting pan.

Ingredients you will need

Salt And Pepper

Ribs

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Roasting Pan

Bake in a 450 regular or convection oven until meat is beginning to brown, 15 to 20 minutes. With tongs, turn ribs.

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Meat

Ribs

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Oven

Tongs

Add onion, carrots, celery, and ginger to pan around ribs, then mix to coat with fat in pan, and spread level.

Ingredients you will need

Carrot

Celery

Ginger

Spread

Onion

Ribs

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Frying Pan

Bake until ribs are well browned and vegetables are beginning to brown, 15 to 20 minutes longer.

Ingredients you will need

Vegetable

Ribs

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Oven

Meanwhile, wrap peppercorns, star anise, cinnamon stick, and 2 rosemary sprigs in a double layer of cheesecloth, 10 inches square; tie closed with heavy cotton string. To pan, add broth, tangerine juice, port, and spice bundle. Stir gently to mix and scrape browned bits free. Cover pan tightly with foil.

Ingredients you will need

Tangerine Juice

Cinnamon Stick

Peppercorns

Star Anise

Rosemary

Broth

Port

Wrap

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Cheesecloth

Aluminum Foil

Frying Pan

Bake in a 325 regular or convection oven until meat is very tender when pierced, 2 to 2 1/2 hours. Uncover pan and discard spice bundle. With tongs, transfer ribs to a rimmed platter; cover and keep warm in a 200 oven. Skim and discard fat from pan juices. Boil over high heat, stirring often, until reduced to 2 1/2 cups, about 10 minutes.

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Meat

Ribs

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Oven

Tongs

Frying Pan

Add tangerine slices and cook just until heated through, about 1 minute.

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Tangerine

Pour sauce over ribs on platter.

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Sauce

Ribs

Garnish with remaining rosemary sprigs.

Ingredients you will need

Rosemary

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Equipment

Ingredients

Servings:

2kilograms

beef short ribs, cut through the bone into 2 1/2- to 3-inch pieces 1teaspoon

black peppercorns 237milliliters

diced carrots 237milliliters

diced celery 1

cinnamon stick (1 1/2 to 2 in. long)710milliliters

fat-skimmed beef broth 2Tbsps

minced fresh ginger 5sprigs

(about 4 in. long) fresh rosemary, rinsed 237milliliters

diced onion 142grams

tangerine (about or orange, rinsed and thinly sliced crosswise 237milliliters

tangerine or orange juice 177milliliters

ruby port 4servings

Salt and pepper 2

whole star anise or 1/2 teaspoon anise seeds

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Matanzas Creek Alexander Valley Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.