Cook The Book: Red-Cooked Beef Short Ribs

1. 1

   Bring a large saucepan of water to a boil over high heat. Add the short ribs and cook for one minute to remove some of the surface fat. Drain in a colander.

2. 2

   Combine the sherry, sugar, soy sauce, scallions, ginger, cinnamon sticks, chilies, star anise, white pepper, and 3 cups of water in a flameproof casserole. Stir to mix. Add the short ribs, cover, and bring to a boil over high heat. Reduce the heat to medium low, cover, and simmer until the meat is fork-tender, about two and a half hours.

3. 3

   Using a slotted spoon, transfer the ribs to a chopping board. Cut the meat from the bones, transfer the meat to a bowl, and discard the bones. Remove the scallions, ginger, and whole spices from the sauce. Boil the sauce, uncovered, until it is syrupy, glossy, and reduced to 3/4 cup, about 15 minutes.

4. 4

   Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the spinach and cook until tender, about one and half minutes. Drain in a colander. Place the spinach on a platter.

5. 5

   Return short rib meat to the casserole and cook to heat through. Spoon the meat and sauce over the spinach, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.