📝 About This Recipe
This dish elevates the humble short rib through a luxurious slow-confit technique using a custom-infused star anise oil. The result is meat that is impossibly tender, carrying a sophisticated, licorice-like warmth that permeates every fiber. By combining traditional Chinese aromatics with modern braising precision, we create a rich, silky glaze that is both deeply savory and aromatically complex.
🥗 Ingredients
The Infused Oil Base
- 2 cups Neutral Oil (Grapeseed or vegetable oil)
- 8-10 whole pieces Star Anise (High quality, unbroken pods)
- 1 piece Cinnamon Stick (Approximately 3 inches)
- 1 teaspoon Sichuan Peppercorns (Whole)
Main Ingredients
- 3.5 pounds Beef Short Ribs (English cut, bone-in)
- 2 teaspoons Kosher Salt (For seasoning meat)
- 1 teaspoon Black Pepper (Freshly cracked)
The Braise Aromatics
- 3 inch piece Fresh Ginger (Sliced into thick coins)
- 6 pieces Garlic Cloves (Smashed)
- 1/2 cup Shaoxing Rice Wine (Or dry sherry)
- 1/4 cup Light Soy Sauce (For saltiness)
- 2 tablespoons Dark Soy Sauce (For deep mahogany color)
- 1.5 ounces Rock Sugar (Or 2 tbsp brown sugar)
- 2 cups Beef Stock (Low sodium)
For Garnish
- 3 pieces Scallions (Thinly sliced on a bias)
- 1 piece Red Chili (Fresh, sliced thinly)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Pat the short ribs completely dry with paper towels and season generously on all sides with kosher salt and black pepper.
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2
In a heavy-bottomed Dutch oven, combine the neutral oil, star anise, cinnamon, and Sichuan peppercorns. Heat over medium-low for 8-10 minutes until the oil is fragrant and the spices are gently sizzling. Do not let them burn.
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3
Using a slotted spoon, remove the whole spices from the oil and set them aside. Increase the heat to medium-high.
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4
Sear the short ribs in the infused oil in batches. Cook for 3-4 minutes per side until a deep, dark crust forms. Remove the ribs and set aside on a plate.
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5
Carefully pour out all but 3 tablespoons of the star anise oil (save the extra oil for future stir-frys!).
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6
Add the ginger and smashed garlic to the pot. Sauté for 2 minutes until the edges are golden and the kitchen smells incredible.
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7
Deglaze the pot with the Shaoxing wine, scraping the bottom with a wooden spoon to release the 'fond' (those flavorful browned bits).
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8
Stir in the light soy sauce, dark soy sauce, rock sugar, and the reserved star anise and cinnamon stick.
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9
Return the short ribs to the pot along with any accumulated juices. Pour in the beef stock until the ribs are about two-thirds submerged.
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10
Bring the liquid to a gentle simmer on the stovetop, then cover with a tight-fitting lid and transfer to the preheated oven.
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11
Braise for 3 hours, turning the ribs once halfway through. The meat is done when it is fork-tender and nearly falling off the bone.
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12
Carefully remove the ribs to a warm platter. Strain the braising liquid into a saucepan, discarding the solids.
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13
Skim the excess fat from the surface of the liquid. Boil the sauce over high heat for 8-10 minutes until it reduces into a thick, syrupy glaze.
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14
Drizzle the glossy reduction over the ribs and garnish with fresh scallions and red chilies for a pop of color and heat.
💡 Chef's Tips
Always pat your meat dry before searing; moisture is the enemy of a good crust. If you don't have rock sugar, brown sugar works, but rock sugar provides a unique 'glassy' sheen to the sauce. For the best flavor, make this a day in advance; the star anise notes deepen significantly overnight in the fridge. Don't throw away the leftover infused oil; it’s an amazing base for frying eggs or drizzling over steamed vegetables. If the sauce is too salty after reduction, add a splash of water or a squeeze of lime to balance it.
🍽️ Serving Suggestions
Serve over a bed of creamy mashed potatoes or coconut-infused jasmine rice. Pair with garlicky sautéed bok choy or charred broccolini to cut through the richness. A crisp, acidic Riesling or a bold Syrah complements the anise and beef beautifully. Top with toasted sesame seeds for an extra layer of texture and nuttiness. Serve with a side of quick-pickled cucumbers to provide a refreshing contrast to the oil-braised meat.