Star Anise-Braised Short Ribs with Carrots

Fall-off-the-bone beef ribs simmered in a fragrant broth of star anise, ginger, and caramelized vegetables for a deeply savory dinner.

Cuisine: Chinese-American

Category: Beef

Prep: 20 minutes. Cook: 120 minutes.

Serves 4.

Ingredients

• 2 lbs beef short ribs
• 3 whole star anise
• 3 tbsp soy sauce
• 2 tbsp honey
• 4 cloves, minced garlic
• 2 tbsp, grated fresh ginger
• 4, peeled and chopped carrots
• 2, quartered onions
• 2 cups beef broth
• 1 tsp cornstarch
• 1 tsp sesame oil

Instructions

1. Step 1: Pat 2 lbs beef short ribs dry with paper towels. Season generously with salt and pepper.
2. Step 2: Heat a large Dutch oven over medium-high heat. Add short ribs in a single layer and sear for 4 minutes per side until deeply browned. Remove and set aside.
3. Step 3: In the same pot, add 3 whole star anise and cook for 1 minute until fragrant. Add 4 minced garlic cloves and 2 tbsp grated ginger, stirring for 30 seconds.
4. Step 4: Return short ribs to the pot. Add 3 tbsp soy sauce, 2 tbsp honey, 4 chopped carrots, and 2 quartered onions. Pour in 2 cups beef broth, ensuring ribs are mostly submerged.
5. Step 5: Bring to a gentle simmer, then reduce heat to low. Cover and braise for 2 hours, stirring once halfway, until ribs are tender.
6. Step 6: Remove ribs and vegetables. Skim excess fat from the surface of the sauce. Whisk 1 tsp cornstarch with 2 tbsp cold water, then stir into the sauce. Cook for 2 minutes until thickened.
7. Step 7: Return ribs and vegetables to the pot, coating evenly with sauce. Drizzle with 1 tsp sesame oil and serve with steamed rice.