Braised Beef Short Ribs with Port Wine, Cinnamon, and Star Anise
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Recipe Overview
Overview
This recipe for braised beef short ribs is a delightful exploration of flavors that will elevate your cooking game. The use of Ruby port wine adds a unique sweetness and depth to the dish, while the addition of cinnamon and star anise introduces a warm, aromatic quality that complements the beef beautifully. The process begins with searing the short ribs to develop a rich crust, which not only enhances the flavor but also improves the presentation when served.
As the ribs braise, they become incredibly tender, absorbing the flavors of the port and aromatics like onion, carrot, and celery. The key to a successful braise is to ensure that the meat is partly submerged in the cooking liquid, allowing it to cook evenly while still developing a nice crust on top. This method results in a sauce that is both luscious and complex, perfect for drizzling over creamy mashed potatoes or serving alongside crusty bread.
After a few hours in the oven, the short ribs emerge beautifully caramelized and falling off the bone. The sauce, rich and flavorful, is the star of the show, showcasing the careful balance of ingredients. This dish is not just a meal; it’s an experience that brings a touch of restaurant-quality dining to your home. Whether you’re cooking for a special occasion or simply want to treat yourself, this braised beef short ribs recipe is sure to impress.
Recipe Details
Steps & Tips
Remove excess fat from the beef short ribs and season lightly with salt and pepper.
Tip: Do not oversalt your meat, as natural salt is released during cooking.
Heat oil in a cast iron pot and sear the meat on all sides until browned.
Tip: Avoid burning your meat while searing to prevent a bitter taste in the sauce.
Remove excess fat from the bottom of the pan after searing.
Add butter and the aromatic garnish of onion, carrots, and celery to the pot.
Tip: Cut your aromatic garnish into rough bits to prevent disintegration during slow cooking.
Tip: Raise the heat slightly when deglazing to help detach caramelized juices.
Stir in tomato paste and cook for 30 seconds to reduce acidity.
Pour port into the pot and scrape the bottom to detach caramelized juices.
Add beef stock to the pot, ensuring the meat is partly submerged.
Add thyme, bay leaf, crushed garlic, cinnamon quill, and star anise to the pot.
Tip: Turn the meat every 45 minutes during cooking for even flavor and moisture.
Bring the mixture to a light simmer before transferring to the oven.
Cook covered in the oven at 160°C for about 3 hours, turning the meat every 45 minutes.
Take the meat out of the oven and place it on a plate to rest.
Filter the sauce to remove solids and excess fat.
Tip: Do not press down on the solids when filtering the sauce to avoid a puree texture.
Add a bit of water and port to the sauce and reduce it to enhance flavor.
Tip: Use a fat decanter to easily remove excess fat from the sauce.
Tip: Reduce the sauce to a semi-syrupy consistency for better flavor.
Drizzle the reduced sauce over the meat before serving.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Braising is a cooking method that involves partially submerging meat in liquid for slow cooking.
- •Using port wine adds a unique sweetness and depth to the sauce.
- •Cinnamon and star anise enhance the richness of the sauce without being overpowering.
- •Searing the meat before braising improves flavor and appearance.
- •Turning the meat during cooking ensures even flavor and tenderness.
