Braised Beef Short Ribs (Recipe by Jialin Tian)
Yield: 6–8 servings.

INGREDIENTS

• 3 lb/1.36 kg well-marbled beef short ribs, about 6–8 pieces
• 1 bottle of red Burgundy or Pinot Noir
• 3 fresh ginger slices
• 2 green onions, cut into large sections
• 3 garlic cloves, crushed
• 3 star anises
• 1 teaspoon fresh ground black pepper
• 2 sprigs of rosemary
• Peel of one orange
• 2–3 tablespoons vegetable oil
• ½ cup/2.2 oz/63 g all-purpose flour
• ½ teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper
• 1 large onion, peeled and cut into large wedges
• ¼ cup/2oz/57 g rock sugar lumps
• 20 small purple shallots or white pearl onions, peeled and trimmed

SPECIAL EQUIPMENT

• Dutch oven

DIRECTIONS

1. Trim off excess fat and silver skin from the ribs. In a large container, combine red wine, ginger slices, green onions, garlic cloves, star anises, black pepper, rosemary, and orange peel. Place the beef short ribs in the marinade and make sure all ingredients are well combined. Cover and marinate the ribs for at least 4 hours in the refrigerator or possibly overnight.

2. Take the ribs out of the refrigerator and let them return to room temperature 30 minutes before cooking. Preheat the oven to 350°F/175°C. Adjust the position of the rack to fit a large Dutch oven if necessary. Take the ribs out of the marinade and place them on a large plate; pat the beef dry and set aside. Discard the solids in the marinade using a strainer and reserve the liquid.

3. Meanwhile, heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Mix the flour, salt and pepper on a large plate. Coat the beef with the flour mixture and shake off excess flour. Place the flour-coated beef on another plate.

4. When the oil is hot, place the beef ribs in the pan and sear on all sides. Do not overcrowd the pan, otherwise the ribs will not brown properly. Sear the ribs for about 2 minutes per side or until they are well browned. Do not move the pieces too frequently. Take the beef out of the pan and set aside. If there is no oil left in the pan, add about 1 tablespoon of oil. Repeat the searing process for the remaining short ribs.

5. Add onions to pan and scrape off the brown bits and pieces from the bottom of the pan with a wooden spatula. When the onions begin to soften, add reserved marinating liquid into pan. Return the beef ribs to pan and bring the liquid to a boil. Add the rock sugar, cover, and braise the ribs in the oven for about 2–2½ hours or until the meat is fork tender.

6. Take the pan out of the oven and place it over medium-high heat. Take out the ribs with a pair of tongs and place them on a large plate. Use a slotted spoon to take out the cooked onion wedges and discard. Add shallots or pearl onions to pan.

7. Without the cover on, simmer the shallots or pearl onions in the cooking liquid for about 10–15 minutes over medium-high heat. The sauce is ready when the liquid is reduced and begins to thicken. The shallots or onions should be tender by now. Adjust the seasoning of the sauce at the end of cooking. Do not add too much salt at the beginning, otherwise the sauce will become too salty after most of the liquid evaporates. Serve the beef short ribs with shallots and red wine sauce reduction.