Beef short ribs, cut flanken style, are the best choice for any number of braises or stews, whether it’s Yankee pot roast or French pot-au-feu. Since they have the perfect fat-to-lean ratio, they always remain juicy. Here, a fragrant Chinese-inspired marinade featuring star anise, cinnamon stick, 5-spice powder and tangerine makes them anything but ordinary. Serve these short ribs in a Western manner with mashed root vegetables, or stick with Asian accompaniments like steamed rice and daikon radish.
- 5pounds beef short ribs, cut flanken style, across the bone in 3-inch pieces
- Salt and pepper
- 1tablespoon five-spice powder
- ½teaspoon ground Sichuan pepper (optional)
- 2tablespoons grated ginger
- 1tablespoon minced garlic
- Zest of 1 large tangerine, in wide strips
- ½cup tangerine juice
- 6 to 8small dried Chinese chile peppers (or chiles de arbol)
- ½cup dark brown sugar
- 2tablespoons soy sauce
- 1teaspoon toasted sesame oil
- 1tablespoon salted black bean paste
- 1daikon radish, about 1 pound peeled (optional)
- 3pieces star anise
- 1cinnamon stick, 3-inch length
- ¼cup Chinese rice wine or sherry
- 3cups hot chicken broth or water
- 2teaspoons cornstarch dissolved in 2 tablespoons cold water
- 6scallions, thinly sliced, for garnish
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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
4 to 6 servings
- 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.
- 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.
- 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 1/2 hours, plus marinating