Five-Spice Braised Short Ribs (GF)
Prep Time:
30 Minutes
Cook Time:
3 Hours
Yield
6 - 8
Ingredients
4 # Boneless Beef Short ribs (If you prefer bone in, get 5#)
2 Onion, roughly chopped
3 Carrots, peeled and roughly chopped
3 Garlic cloves, minced
2 Celery stalks, roughly chopped
2 T. Avocado oil
2 C. Chicken stock
1 C. Red wine
2 T. 5-Spice powder
2 Star Anise
Salt & freshly ground pepper
2 T. Butter
Preparation
Pre-heat the oven to 250.
Cut the ribs into 5-inch pieces and season on all sides with 5 spice powder, salt & pepper.
In a large Dutch oven, bring oil to medium heat and add beef, (without crowding the pan, you'll have to do in batches.) Sear deeply on all sides and remove to a plate.
Once beef has been seared, add onion, carrots, celery and garlic to pot and cook, stirring to prevent burning, for 5 minutes. Add red wine and deglaze the pan, scraping off the bottom pieces.
Add the beef to the pot along with any juices on the plate. Add the chicken stock and star anise, cover, and place in the oven for 2 1/2 - 3 hours.
Once the beef is braised, remove from pan and keep warm. Strain the vegetables and skim the fat. Once you are ready to serve, bring the sauce to a boil and reduce until there is 2 cups of stock. Add the butter. Whisk constantly until you achieve a shiny emulsion. Add the beef back to the pot and serve.
Best with creamy polenta, mashed potatoes or potatoes gratinee.
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