Beef Short Ribs with Star Anise and Tangerine

Name: Beef Short Ribs with Star Anise and Tangerine
Total time: 2 h 30 min
Yield: 4 to 6 servings
Cuisine: chinese
Ingredients: 5 pounds beef short ribs, cut flanken style, across the bone in 3-inch pieces; Salt and pepper; 1 tablespoon five-spice powder; 1/2 teaspoon ground Sichuan pepper (optional); 2 tablespoons grated ginger; 1 tablespoon minced garlic; Zest of 1 large tangerine, in wide strips; 1/2 cup tangerine juice; 6 to 8 small dried Chinese chile peppers (or chiles de arbol); 1/2 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; 1/4 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

By David Tanis

Total Time: 2½ hours, plus marinating
Rating: 5(272)
Comments: Read comments

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.

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Ingredients

Yield:4 to 6 servings

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

Ingredient Substitution Guide

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Preparation

Step 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.
Step 2
Heat oven to 350 degrees. Cut daikon into ½-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 1½ hours, then add daikon and return to oven. Bake for 30 minutes more, until meat is quite tender.
Step 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.

Ratings

5 out of 5

272 user ratings

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Comments

Steve Hanegan7 years ago

The flavors in this recipe are superb. Like one of the other reviewers mentioned, these ribs need much longer cook time - I ended up giving them an additional hour and a half. I would also suggest that after straining and degreasing the cooking liquids, take the time to reduce the volume by half THEN add the cornstarch and water to thicken. I served this with coconut rice and Bok Choy with Shiitakes and oyster sauce - there were NO leftovers. :-)

Bill7 years ago

I have done this recipe several time now and love the flavors. The stated cooking time has not worked for me unless I heat all the ingredients on the stove to a simmer before putting it in the oven. I have substituted Cara Cara orange and a very ripe Meyer lemon for the tangerine to good effect.

Annette7 years ago

I love this dish. Exotic comfort food. Made it for Christmas Eve dinner with coconut rice and Dole Asian chopped cabbage salad - perfect combo. I couldn't taste the tangerine, so I'd add more zest next time. The 5 spice was strong, so maybe only 3/4 of a TB next time.

Howard2 months ago

I admire David Tanis and so was particularly disappointed when this recipe failed. The flaw lies in failing to indicate that the ribs *must* be cooked until tender, and that is not going to happen using the prescribed timing, which yields rubbery tough ribs that are still pink inside. The recipe states in step 2 to “Bake for 30 minutes more, until the meat is quite tender.” In fact, at least an additional hour is required. An “or” should be inserted before the word “until.”

jill4 months ago

Peel 4 small tangerine Juice of 5 small tangerines

Es1 year ago

The flavors are fantastic. I made the dish with bison sort ribs so there are differences but this is what I will offer up: this dish is best made over 3 days: one for marinating, the next for cooking, the third for defatting, reheating, and serving. And bison has a lot less fat than beef! I had daikon and really liked the texture and mystery it gave to the dish but I imagine turnips would do the same. Also I used La Boite Sri Lankan instead of 5-spice powder.

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