Aromatic Short Ribs

1. 1

   Marinate ribs in mixture of 1 cup sherry, 1/5 cup tamari, 3 garlic cloves, 2 tbs chopped ginger, 1/2 cup orange or tangerine juice let sit over night

2. 2

   Lightly toast peppercorns, cinnamon stick, star anise, tangerine peel & chili - set aside

3. 3

   Remove the short ribs from marinade, dry well preheat oven to 350

4. 4

   Whisk together Wondra flour & Five Spice powder

5. 5

   Season ribs with salt & szechwan pepper, then dredge in flour/five spice mixture

6. 6

   Heat vegetable oil in a large heavy bottomed, oven proof stew pot. Brown short ribs on all four sides, take care not to crowd the pan or they will steam, This is the can be a tedious step but it is so very worth it. Remove each browned rib to s plate and set aside. Do not drain oil

7. 7

   Add toasted spices, carrots, shallots, diakon, ginger, garlic to the pot, stir to coat and let brown slightly.

8. 8

   Add meat back to pot, add remaining liquids ( sherry, soy, honey, tangerine juice etc) + marinade, add 1 cup water bring to simmer.

9. 9

   Cover tightly, and set in oven for 3 hours

10. 10

    Meat & Veg from liquid, strain liquid to remove whole spices. Add Meat & veg back to liquid , refrigerate overnight, skim fat & reheat over gentle heat to serve.

No additional tips available.