Directions
- 1Dry brine beef short ribs in the fridge for a few hours.
- 2Sear the beef short ribs in a cast iron pan until they have a nice crust.
- 3Add onion, carrots, and garlic cloves to the pan and sauté for two to three minutes.
- 4Add tomato paste and mix.
- 5Add red wine and beef stock (or use only one if you don't want to use both).
- 6Add bay leaves and star anise.
- 7Bring to a boil and add back the seared short ribs.
- 8Cover and cook in a preheated oven at 120°C or 250°F for four hours.
- 9Remove the short ribs from the pan and strain the sauce through a strainer.
- 10Cool down the strained sauce with ice cubes, then scoop out the fat.
- 11Add the cooled sauce back to the pan with the short ribs and reduce the sauce.
- 12Serve and enjoy!
Ingredients
- 1 beef short ribs
- 1 pinch salt
- 1 onion
- 2 carrots
- 3 garlic cloves
- 1 package tomato paste
- 1 cup red wine
- 2 cup beef stock
- 2 bay leaves
- 1 star anise
Equipment
knifecast iron panovenaluminum foilstrainerbowlspoon
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