Braised Beef Short Ribs

By Janet-2

Ingredients

• • 4 lb. beef short ribs, trimmed to four inches
• • Salt and pepper
• • 2 Tblsp. Corn oil
• • 7 shallots, sliced
• • 6 tomatoes, chopped
• • 2 large carrots, peeled & chopped
• • 1 stalk lemongrass, lower third of inner stalk, chopped
• • 1 head of garlic, peeled & chopped
• • 1 2” piece of ginger, skinned and chopped
• • 1 ½ cup red wine
• • 3 cups chicken stock
• • 3 springs of parsley
• • 2 whole star anise

Preparation

Step 1

Season short ribs with salt and pepper on all sides. In a large heavy bottomed pot over medium heat, warm oil. When hot, add short ribs (work in batches) and brown on all sides, about 15 minutes per batch. Remove and hold aside.

To the same pot, add shallots, tomatoes, carrots, lemongrass, garlic, and ginger.

Wrap parsley and star anise in a piece of cheesecloth and ad to pot. Reduce heat to low (should be simmering) and cover. Cook until ribs are tender, about 2 hours 15 minutes.

When ribs are tender, transfer 2 cups of braising liquid from pot to a small pan over high heat. Reduce liquid until a thick sauce forms, about 10 minutes. Season with salt and pepper.

Spoon sauce over the ribs.