Port-braised Short Ribs with Ginger and Star Anise

Name: Port-braised Short Ribs with Ginger and Star Anise
Yield: 4 servings
Ingredients: 4 pounds beef short ribs, cut through the bone into 2 1/2 to 3 inch pieces; To taste, salt and pepper; 1 cup diced onion; 1 cup diced carrots; The Spice House Crystallized Ginger Slices (2 tablespoons); The Spice House Tellicherry Peppercorns (1 teaspoon); 2 whole star anise or 1/2 teaspoon anise seeds; 1 cinnamon stick (1 1/2 to 2 inches long); The Spice House Cracked Rosemary Needles (1 tablespoon); 3 cups beef broth, skimmed of fat; 1 cup tangerine or orange juice; 3/4 cup ruby port; 1 tangerine or orange, rinsed and thinly sliced crosswise

Rich port-braised short ribs with tangerine, candied ginger, and star anise. Tips for swaps, braising, sauce, storage, and serving.

This is a fabulous recipe from Sunset Magazine, with a few changes of my own. I've made these ribs several times for company and have always been asked for the recipe.

Submitted by: Shirley K from Third Lake, IL
Yield: 4 servings

Brown the ribs first, then braise covered at 325 F for 2 to 2.5 hours until very tender.
Tangerine juice, port, candied ginger, and whole spices give a sweet-citrus and aromatic sauce; skim fat and reduce to concentrate flavor.
Make ahead easily; flavors improve overnight. Serve over rice, mashed potatoes, or polenta.

Ingredients

4 pounds beef short ribs, cut through the bone into 2 1/2 to 3 inch pieces
To taste, salt and pepper
1 cup diced onion
1 cup diced carrots
2 tablespoons minced candied ginger
1 teaspoon black peppercorns
2 whole star anise or 1/2 teaspoon anise seeds
1 cinnamon stick (1 1/2 to 2 inches long)
1 tablespoon dried rosemary
3 cups beef broth, skimmed of fat
1 cup tangerine or orange juice
3/4 cup ruby port
1 tangerine or orange, rinsed and thinly sliced crosswise

Preparation Instructions:

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 12x17 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.

Meanwhile, wrap peppercorns, star anise, cinnamon stick, and rosemary 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 from bottom. Cover pan tightly with foil.

Bake in a 325° regular, or convection, oven until meat is very tender when pierced, 2-2 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.

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

More About This Recipe

I always use tangerine juice rather than orange, but if the juice isn't particularly sweet -- and sometimes you just can't seem to find a delicious piece of fruit -- then I add 1/3 - 1/2 cup golden raisins. It adds a wonderful sweetness to the flavor.

Serve these ribs, with their flavorful sauce, over cooked rice.

Per serving: 434 cal., 39% (171 cal.) from fat; 41 g protein; 19 g fat (8.1 g sat.); 23 g carbo (2.8 g fiber); 216 mg sodium; 110 mg chol.

Spices

Featured in this Recipe

Frequently Asked Questions

Can I use regular orange instead of tangerine?

Yes. Use orange juice if tangerine is not available. If the orange is not sweet enough, add 1/3 to 1/2 cup golden raisins or 1 to 2 tablespoons brown sugar to boost sweetness.

What can I substitute for candied ginger?

Use 1 to 2 tablespoons minced fresh ginger plus 1 to 2 tablespoons brown sugar or honey to mimic the sweet-spicy profile of candied ginger. Preserved ginger works too. Adjust to taste.

Can I braise these short ribs on the stovetop or in a slow cooker?

Yes. For stovetop, brown ribs and vegetables, add liquid and spices, cover tightly, and simmer very low for 2 to 3 hours until tender. For a slow cooker, brown everything first, transfer to the slow cooker, and cook on low for 6 to 8 hours.

How do I know the ribs are done?

They are done when the meat is very tender and pulls away from the bone easily or a fork slides in with little resistance. Internal temperature for falling-apart short ribs is usually 190 to 205 F, but tenderness is the best guide.

How do I remove excess fat from the sauce?

Skim fat from the hot pan juices with a spoon, or chill the sauce until the fat solidifies and lift it off. You can also use a fat separator for hot liquids.

How can I thicken or finish the sauce if it is too thin?

Reduce the sauce over high heat until it reaches the desired thickness. For a quick option, whisk a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) into simmering sauce until glossy. A small amount of beurre manié will also add body and shine.

Can I make this recipe ahead and how should I reheat it?

Yes. The flavors improve after resting overnight. Refrigerate up to 3 days or freeze for 2 to 3 months. Reheat gently in a 325 F oven covered until warm or simmer on low on the stovetop. Add a splash of broth or water if the sauce tightens too much.

What should I serve with these short ribs?

They go well over steamed rice, mashed potatoes, polenta, or buttered egg noodles. Offer roasted or sautéed vegetables and a simple green salad to balance the rich sauce.

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