Beef Short Ribs With Star Anise And Tangerine

Name: Beef Short Ribs With Star Anise And Tangerine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds beef short ribs, cut flanken style, across the bone in 3-inch pieces; Salt and pepper; 1 tablespoon five-spice powder; 1/2 teaspoon ground Sichuan pepper (optional); 2 tablespoons grated ginger; 1 tablespoon minced garlic; Zest of 1 large tangerine, in wide strips; 1/2 cup tangerine juice; 6 to 8 small dried Chinese chile peppers (or chiles de arbol); 1/2 cup dark brown sugar; 2 tablespoons soy sauce; 1 teaspoon toasted sesame oil; 1 tablespoon salted black bean paste; 1 daikon radish, about 1 pound peeled (optional); 3 pieces star anise; 1 cinnamon stick, 3-inch length; 1/4 cup Chinese rice wine or sherry; 3 cups hot chicken broth or water; 2 teaspoons cornstarch dissolved in 2 tablespoons cold water; 6 scallions, thinly sliced, for garnish

Servings: persons

5 pounds beef short ribs, cut flanken style, across the bone in 3-inch pieces
Salt and pepper
1 tablespoon five-spice powder
1/2 teaspoon ground Sichuan pepper (optional)
2 tablespoons grated ginger
1 tablespoon minced garlic
Zest of 1 large tangerine, in wide strips
1/2 cup tangerine juice
6 to 8 small dried Chinese chile peppers (or chiles de arbol)
1/2 cup dark brown sugar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 tablespoon salted black bean paste
1 daikon radish, about 1 pound peeled (optional)
3 pieces star anise
1 cinnamon stick, 3-inch length
1/4 cup Chinese rice wine or sherry
3 cups hot chicken broth or water
2 teaspoons cornstarch dissolved in 2 tablespoons cold water
6 scallions, thinly sliced, for garnish

1
1. Season short ribs generously on both sides with salt and pepper and place in a heavy roasting pan in one layer. In a mixing bowl, stir together five-spice powder, Sichuan pepper (if using), ginger, garlic, tangerine zest and juice, chile peppers, brown sugar, soy sauce, sesame oil and black bean paste. Smear mixture over meat and leave to marinate at least one hour at room temperature, or preferably overnight in the refrigerator.
2
2. Heat oven to 350 degrees. Cut daikon into 1/2-inch pieces and set aside. Bring meat to room temperature. Add star anise, cinnamon stick, rice wine and broth to roasting pan. Cover and bake for 1 1/2 hours, then add daikon and return to oven. Bake for 30 minutes more, until meat is quite tender.
3
3. Remove meat and daikon from pan and keep warm in a serving dish. Strain braising juices into a saucepan and degrease. You should have about 3 cups. Bring to a simmer, then whisk in cornstarch mixture and cook for 1 minute until slightly thickened. Pour sauce over meat and daikon, garnish with scallions and serve.

2005

kcal

Calories

105

Fat

Carbs

208

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 5 pounds beef short ribs, cut flanken style, across the bone in 3-inch pieces, Salt and pepper, 1 tablespoon five-spice powder, 1/2 teaspoon ground Sichuan pepper (optional), and more.

Yes, Beef Short Ribs With Star Anise And Tangerine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!