Red-Cooked Beef Short Ribs

By tulawdog

Ingredients

• 2 1/2 * 2 1/2 pounds beef short ribs, cut by the butcher into 8 pieces about 2 inches long
• 5 * 5 cups dry sherry or red wine
• 1/2 * 1/2 cup sugar
• 1/2 * 1/2 cup soy sauce
• 2 * 2 scallions, white and green parts, trimmed
• One * One 1 1/2 piece peeled fresh ginger, flattened with a cleaver
• Two * Two 3-inch cinnamon sticks
• 3 * 3 dried hot red chilies
• 3 * 3 whole star anise
• 1 * 1 teaspoon ground white pepper
• 1 * 1 pound spinach

Preparation

Step 1

Bring a large saucepan of water to a boil over high heat. Add the short ribs and cook for one minute to remove some of the surface fat. Drain in a colander.


Combine the sherry, sugar, soy sauce, scallions, ginger, cinnamon sticks, chilies, star anise, white pepper, and 3 cups of water in a flameproof casserole. Stir to mix. Add the short ribs, cover, and bring to a boil over high heat. Reduce the heat to medium low, cover, and simmer until the meat is fork-tender, about two and a half hours.

Using a slotted spoon, transfer the ribs to a chopping board. Cut the meat from the bones, transfer the meat to a bowl, and discard the bones. Remove the scallions, ginger, and whole spices from the sauce. Boil the sauce, uncovered, until it is syrupy, glossy, and reduced to 3/4 cup, about 15 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the spinach and cook until tender, about one and half minutes. Drain in a colander. Place the spinach on a platter.

Return short rib meat to the casserole and cook to heat through. Spoon the meat and sauce over the spinach, and serve immediately.