Beef Short Ribs With Star Anise and Tangerine
Published November 30, 2014
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
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Ingredients
5 pounds beef short ribs, cut flanken style, across the bone in 3-inch pieces
Salt and pepper
1 tablespoon five-spice powder
½ teaspoon ground Sichuan pepper (optional)
2 tablespoons grated ginger
1 tablespoon minced garlic
Zest of 1 large tangerine, in wide strips
½ cup tangerine juice
6 to 8 small dried Chinese chile peppers (or chiles de arbol)
½ cup dark brown sugar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 tablespoon salted black bean paste
1 daikon radish, about 1 pound peeled (optional)
3 pieces star anise
1 cinnamon stick, 3-inch length
¼ cup Chinese rice wine or sherry
3 cups hot chicken broth or water
2 teaspoons cornstarch dissolved in 2 tablespoons cold water
6 scallions, thinly sliced, for garnish
Nutritional analysis per serving (4 to 6 servings)
35 grams carbs; 291 milligrams cholesterol; 1661 calories; 63 grams monosaturated fat; 6 grams polyunsaturated fat; 60 grams saturated fat; 140 grams fat; 4 grams fiber; 1600 milligrams sodium; 61 grams protein; 22 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season short ribs generously on both sides with salt and pepper and place in a heavy roasting pan in one layer. In a mixing bowl, stir together five-spice powder, Sichuan pepper (if using), ginger, garlic, tangerine zest and juice, chile peppers, brown sugar, soy sauce, sesame oil and black bean paste. Smear mixture over meat and leave to marinate at least one hour at room temperature, or preferably overnight in the refrigerator.
- Step 2
Heat oven to 350 degrees. Cut daikon into ½-inch pieces and set aside. Bring meat to room temperature. Add star anise, cinnamon stick, rice wine and broth to roasting pan. Cover and bake for 1 ½ hours, then add daikon and return to oven. Bake for 30 minutes more, until meat is quite tender.
- Step 3
Remove meat and daikon from pan and keep warm in a serving dish. Strain braising juices into a saucepan and degrease. You should have about 3 cups. Bring to a simmer, then whisk in cornstarch mixture and cook for 1 minute until slightly thickened. Pour sauce over meat and daikon, garnish with scallions and serve.
Private Notes
Comments
Made this for the family yesterday.. big hit!! Like a few others I doubled up on the spices. I couldn't find the ribs so used a 2lb. chuck roast. Daikon wasn't available either so I just threw in some carrots. I marinated for a couple of hours and cooked at 325 for 3 hours and it came out perfect. I served with mashed potatoes and green beans. Definitely on the list now..
I used 4 lbs. of beef stew because I don’t like beef short ribs. I followed the directions exactly. My 3 grandsons ate a lot of meat...not so much the daikon radish. I think I will make this, let it sit cooked 1 day refrigerated, skim the broth, make it thicker, and warm the meat in the thickened sauce and serve over rice with a green salad.
Made it a second time, and doubled a lot of spices, bean paste, star anise, etc. as I outlined in my note the first time I made this. (below) Still yum, meat very tender, but I overdid it this time. I'll try it again, but find a half way between my first attempt and this one. I think i used either too much Szechuan pepper or star anise, or both.