Steps: |
| -Preheat oven to 275 degrees. |
| -Season the short ribs liberally with salt and pepper. It is best to season them at east 1 hour ahead of time and leave them out at room temperature. |
| -Heat 2 tablespoons oil in a large heavy bottom Dutch oven. Brown the ribs on all sides and then set off to the side. |
| -Wipe out the pot gently to be careful not to remove any of the brown bits (fonds). |
| -Bring back to the heat, add the remaining cold olive oil. |
| -Once the oil is hot, add the onion and garlic and saute for 5 minutes to achieve a little color. |
| -Add the remaining vegetables including the ginger. |
| -Add the coriander seeds and start anise. Saute 5 minutes. |
| -Add the tomato paste, stirring to coat all of the vegetables. |
| -Add the red wine and reduce by 1/2. |
| -Place the short ribs, bone-side down, in the pot. |
| -Top off with the stock so that it covers 3/4 of the meat. Tuck the garni in the liquid. |
| -Cover and cook at 275 degrees for 3-4 hours. |
| -Pull out the tender short ribs with a fish spatula. |
| -Strain off the sauce into a small stockpot. Ladle off the fat. Return the sauce to the heat and reduce to desired consistency. |
| -Whisk in 1 tablespoon of butter and season to taste. |
Pairs With: |
| Potato Gratin Forestiere |
| Braised Carrots and Leeks |
|
|
