Braised Short Ribs with Star Anise

Recipe Information

Ingredients

For the Short Ribs

• 4 4 English-cut beef short ribs (about 3 1/2 to 4 pounds)
• Kosher salt and freshly ground black pepper
• 2 tbsp avocado oil
• 1 large yellow onion (diced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 6 cloves garlic (smashed)
• 2 tbsp tomato paste
• 2 cup Pinot Noir
• 2 cup beef stock
• 2 sprigs rosemary
• 4 sprigs thyme
• 2 bay leaves
• 2 whole star anise
• 1 tbsp Worcestershire sauce

For the Potato Purée

• 2 lb Yukon Gold potatoes
• 6 tbsp butter
• ½ cup warm heavy cream
• salt (to taste)

For the Garnishes

• 16 cipollini onions (peeled)
• 12 baby carrots
• 2 tbsp butter
• 1 tsp honey
• fresh thyme leaves

Directions

For the Short Ribs

1. Preheat oven to 325°F. Season the short ribs generously with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear the ribs until deeply browned on every side, about 10–12 minutes total. Remove from the pot.

2. Reduce heat to medium. Add onions, carrots, and celery. Cook until softened and lightly caramelized, about 8–10 minutes. Add garlic and tomato paste and cook another 2 minutes. Pour in the Pinot Noir, scraping up all the browned bits from the bottom of the pan. Reduce by about half then add: beef stock, Worcestershire, rosemary, thyme, bay leaves, two whole star anise. Return the ribs to the pot. The liquid should come about two-thirds of the way up the meat.

3. Cover tightly. Cook in the oven for 3 to 3½ hours, until the beef is extremely tender and nearly falling from the bone. Remove the ribs carefully. Strain the braising liquid into a saucepan. Discard the vegetables and herbs.

4. Bring the strained braising liquid to a simmer. Reduce until glossy enough to coat the back of a spoon. Whisk in a tablespoon of butter for a silky finish. Taste and season if needed.

For the Potato Purée

1. Boil the potatoes until tender. Drain well. Pass through a ricer or mash until smooth. Fold in butter and warm cream. Season with salt. The purée should be silky and soft enough to spoon onto the plate.

For the Garnishes

1. Cook the carrots until just tender. In another pan, sauté the cipollini onions in butter until lightly caramelized. Add the honey and cook another minute until glossy. Season lightly with salt.

To Plate

1. Spoon several dollops of potato purée onto a warm plate. Place one short rib slightly off-center. Arrange the glazed onions and carrots naturally around the beef. Spoon the Pinot Noir reduction generously over the short rib, allowing a little sauce to pool around the potatoes. Finish with: fresh thyme leaves, sprig of rosemary, flaky sea salt.