Beef Short Ribs With Star Anise and Tangerine

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 Information

  • Nutritional analysis per serving (4 servings)

    2473 calories; 209 grams fat; 90 grams saturated fat; 94 grams monounsaturated fat; 8 grams polyunsaturated fat; 50 grams carbohydrates; 2 grams dietary fiber; 37 grams sugars; 88 grams protein; 436 milligrams cholesterol; 1327 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

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.
2. Heat oven to 350 degrees. Cut daikon into 1/2-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 1/2 hours, then add daikon and return to oven. Bake for 30 minutes more, until meat is quite tender.
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.

2 hours 30 minutes