Asian-Style Beef Short Ribs


Preheat oven to 325 degrees. In medium bowl, combine chopped tomatoes, soy sauce, water, white wine, brown sugar, and star anise.

Pat ribs dry and season with pepper. Put olive oil in 8 quart pot over moderately high heat until hot. Brown ribs in batches on all sides, about 10 minutes per batch. Transfer browned ribs to large platter. Pour off all but 1 tsp of oil from pan, reduce heat to low and add the garlic and ginger. Stir for 2 minutes; return ribs to pot, and add tomato mixture. Bring to simmer, cover pot, and place in oven. Braise ribs for 3 hours, checking every half hour and turning as needed.

Remove ribs from oven; transfer to large platter, and tent with foil. Strain solids from the liquid, and boil the liquid until reduced by half. If desired, thicken sauce with 1 tsp cornstarch combined with 2 TBS cold water. Season to taste, and pass separately. 6 servings.