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Port-braised Short Ribs with Ginger and Star Anise





Yields
Makes 4 servings

Notes: Serve these ribs with their flavorful sauce over cooked rice.

Port-braised Short Ribs with Ginger and Star Anise




James Carrier
 4 pounds beef short ribs, cut through the bone into 2 1/2- to 3-inch pieces
  Salt and pepper
 1 cup diced onion
 1 cup diced carrots
 1 cup diced celery
 2 tablespoons minced fresh ginger
 1 teaspoon black peppercorns
 2 whole star anise or 1/2 teaspoon anise seeds
 1 cinnamon stick (1 1/2 to 2 in. long)
 5 sprigs (about 4 in. long) fresh rosemary, rinsed
 3 cups fat-skimmed beef broth
 1 cup tangerine or orange juice
 3/4 cup ruby port
 1 tangerine (about 5 oz.) or orange, rinsed and thinly sliced crosswise
Step 1
1

Rinse ribs and pat dry; trim off and discard excess fat. 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. Bake in a 450° regular or convection oven until meat is beginning to brown, 15 to 20 minutes. With tongs, turn ribs. Add onion, carrots, celery, and ginger to pan around ribs, then mix to coat with fat in pan, and spread level. Bake until ribs are well browned and vegetables are beginning to brown, 15 to 20 minutes longer.

Step 2
2

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.

Step 3
3

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

Step 4
4

Pour sauce over ribs on platter. Garnish with remaining rosemary sprigs. Add salt and pepper to taste.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 434Calories from Fat 39
% Daily Value *
Total Fat 19g30%

Saturated Fat 8.1g41%
Cholesterol 110mg37%
Sodium 216mg9%
Total Carbohydrate 23g8%

Dietary Fiber 2.8g12%
Protein 41g82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.