Best Beef Short Ribs With Star Anise And Tangerine Recipes

Short Ribs of Beef image

Provided by Food Network

Time 3h50m

Yield 4 servings

Number Of Ingredients 27

1/4 cup olive oil
Four 8-ounce boneless beef short ribs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 teaspoon seasoned salt
1 cup all-purpose flour
6 cloves garlic, smashed
2 carrots, peeled and diced small
2 stalks celery, diced small
1 Vidalia onion, diced small
1 cup red wine
2 cups chicken stock
2 cups veal stock or beef stock
2 cups water
One 14.5-ounce can peeled plum tomatoes
2 tablespoons Worcestershire sauce
6 medium red potatoes, diced small, with skin on
Three Cheese Polenta, recipe follows
4 1/2 cups water
1 cup finely ground polenta
Salt
1/4 cup shredded Gruyere cheese
1/4 cup shredded Parmesan cheese
1/4 cup mild Cheddar cheese
1/4 cup unsalted butter
Black pepper

Steps:

Preheat oven to 325 degrees F. In a large ovenproof saute pan or roasting pan, heat the olive oil over medium-high heat.
Sprinkle the short ribs on all sides with the salt, pepper, garlic salt and seasoned salt. Pat the seasonings into the meat. Dredge the short ribs in the flour and pat off any excess flour.
Place the short ribs in the pan and sear until browned on both sides, 2 to 3 minutes. Add the garlic, carrots, celery and onions and saute for 3 minutes. Add the wine and simmer for 5 minutes. Stir in the chicken stock, veal stock, water, undrained tomatoes and Worcestershire sauce. Bring to a simmer. Cover and place in the oven. Roast for 2 hours. Then add the potatoes, cover and roast for an additional 30 minutes.
Be sure to occasionally check the liquid in the pan to make sure there is enough to keep the meat moist and simmering. Add more stock if necessary.
Serve over Three Cheese Polenta.
In a large saucepan combine water, polenta and 1/2 teaspoon salt. Stir over high heat until mixture boils; reduce heat to medium-low. Simmer polenta for 25 to 30 minutes or until smooth, whisking occasionally to ensure a smooth consistency. Remove from heat and stir in the cheeses and butter. Add salt and pepper to taste. Set aside and keep warm.

BEEF SHORT RIBS WITH STAR ANISE AND TANGERINE image

Categories Beef

Yield 6 Servings

Number Of Ingredients 20

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

Steps:

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.