Port-braised SHORT RIBS with star anise

Name: Port-braised SHORT RIBS with star anise
Yield: 4 people
Ingredients: 4 short chunks (12-3cm) of beef short ribs (bone-in); 3 bay leaves; 2 teaspoons salt; 1/2 teaspoon ground pepper; 5 star anise pods ground (or ground nutmeg); 5 garlic cloves: 3 grated/crushed and 2 minced; 2 leeks: white and light green part only, thinly sliced; 2 carrots: cut in to 2cm chunks; 1 Thumb size ginger: peeled and sliced; 1/2 tablespoon plain flour; 1/2 cup Port wine (or Madeira or red wine); 1/2 cup beef or chicken stock or water; 1/4 cup chopped herbs (chives/tarragon/ parsley etc.) for serving - optional

Cooked 2 times

Kitchen Flowers @kitchenflowers

Bristol, United Kingdom

The pressure cook does a really good job in this falling-off -the-bone short ribs - if you don’t have half a day to slow cook (and just as good or better!). The Port wine adds sweetness with depth and star anise the licorice like spice, but these can be switched to suit your taste.

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Ingredients

2 hours

4 people

4 short chunks (12-3cm) of beef short ribs (bone-in)
3 bay leaves
2 teaspoons salt
1/2 teaspoon ground pepper
5 star anise pods ground (or ground nutmeg)
5 garlic cloves: 3 grated/crushed and 2 minced
2 leeks: white and light green part only, thinly sliced
2 carrots: cut in to 2cm chunks
1 Thumb size ginger: peeled and sliced
1/2 tablespoon plain flour
1/2 cup Port wine (or Madeira or red wine)
1/2 cup beef or chicken stock or water
1/4 cup chopped herbs (chives/tarragon/ parsley etc.) for serving - optional

Cooking Instructions

1

Rub the short ribs with the bay leaves, salt, pepper, star anise and grated garlic. Cover and refrigerate. Marinate for at least 1 hour or preferably more. (leave the beef in room temperature if just for an hour)
2

Brown the ribs on all sides on a pan or skillet on high heat. Place them in the pressure pot.
3

Reduce the heat to medium, wipe off the excess beef fat with a paper towel and sauté the minced garlic, ginger, leek and carrots with 1/2 teaspoon of salt in the same pan - 5 minutes. Add flour and cook for 2 more minutes.
4

Stir in the Port and stock to the pan. Pour everything over the ribs in to the pressure cook. Cover and cook in high pressure for 40 minutes. (If using slow cooker, cook on high for 5-7 hours)
5

Once cooked, transfer the ribs to a large bowl/plate and keep warm(or cover in foil). Cook the sauce and vegetables left in the pot to reduce liquid for 3-5 minutes. Mix the sauce with a mixer for a smooth gravy(optional). Pour it over the ribs, garnish with herbs and serve.