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Add a photoBeef short ribs slowly braised in a soy, sherry, star anise liquid. The ribs are meltingly tender and delicious. I served the ribs with Israeli couscous to absorb the tasty sauce and sauteed greens. The ribs are best when made a day or two before you plan to serve them. Modified from a recipe by Leslie Revsin
Ingredientes
- 1/3 cup soy sauce
- 1/3 cup dry sherry or dry vermouth
- 2 Tbsp. packed light brown sugar
- 1 14 oz can diced tomatoes
- 1/2 cup water
- 2 star anise
- 3 lb. grass-fed beef short ribs on the bone, cut into 3-inch lengths
- Salt and freshly ground black pepper
- 1½ Tbsp. vegetable oil, plus more if needed
- 4 garlic cloves, crushed and peeled
- 3 small leeks, cut in half and then into 1-inch pieces
- 1-inch piece fresh ginger, about the diameter of a quarter, cut into 8 slices)
- 2 Tbsp. thinly sliced scallions, cut on the diagonal, for garnish
Direcciones
- Preheat the oven to 325 degrees and set a rack in the middle level.
- Stir the soy sauce, sherry (or wine or vermouth), brown sugar, tomatoes, water and star anise together in a bowl. Set aside.
- Dry the ribs with paper towels and season very lightly with salt and generously with pepper. Heat the heavy flameproof casserole over medium-high heat. When the oil is hot, add the ribs in batches (do not crowd) and brown on all sides. Remove them as theyâre browned, adding more oil, if necessary.
- When all the ribs are browned, pour off the fat (if any) and reduce the heat to low. Add the garlic, scallion pieces, and ginger, alternately tossing and pressing them against the pot for 1 minute to bring out their flavors. Return the ribs to the pot and pour the soy sauce mixture over them. Bring the liquid to a simmer and cover. Transfer the pot to the oven and braise the ribs, turning occasionally, until extremely tender when pierced with a fork, 2 - 2½ hours. Check the liquid after two hours and add a bit more water if braising liquid is reduced too much.
- Transfer the ribs to a serving platter. Discard the ginger and star anise and pour braising liquid over the ribs. If not using grass-fed beef, degrease braising liquid before pouring over the ribs. To make ahead, cool ribs, then transfer to a storage container. Pour braising liquid over ribs and refrigerate for up to 5 days. When ready to serve remove any solidified fat and reheat ribs in moderate oven. Garnish with the thinly sliced scallions and serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 4 servings | |
| Calories 128 | |
| Calories from Fat 46 | 36% |
| Total Fat 5.19g | 6% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.13g | |
| Cholesterol 0mg | 0% |
| Sodium 1272mg | 53% |
| Potassium 185mg | 5% |
| Total Carbs 14.31g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 9.86g | 7% |
| Protein 2.0g | 3% |
Evaluaciones
16 de Noviembre de 2009
The recipe is excellent. I used boneless chuck short ribs and served them over mash potatoes. My wife called it the ultimate male comfort food.Yo he cocinado/probado esta recetaEsta es una variación
Comentarios
02 de Junio de 2009Sounds great Ferrell! I added to my Try Soon folder. Will let you know how it is!
