Braised beef short ribs Chinese style from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

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Notes about this recipe

  • mamacrumbcake on January 02, 2017

    Very nice braised short ribs. Although the recipe title says "Chinese style" the finished dish barely hints at Asian flavors. Instead, it's a very rich, savory tasting dish. No one flavor overpowered the dish, instead the ingredients melded harmoniously with the star anise and ginger providing subtle background notes. The meat was fork tender after three hours. I puréed the sauce after degreasing it and removing the ginger and star anise. It was perfect with mashed potatoes. I agree with breadcrumbs that this dish is more suited to mashed potatoes than rice.

  • stockholm28 on November 04, 2015

    These were good the first day and even better on the second and third. I had a little under 3 lbs of short ribs, so I cut the recipe in half. This is a very easy recipe ... minimal prep, 3 hours of braising.

  • Breadcrumbs on January 02, 2012

    p. 166 I’m happy to report that this dish was outstanding. We adore beef short ribs and this method of cooking them is now one of our absolute favourite preparations. The Chinese flavour comes from sherry, soy, ginger, scallions and star anise but it’s the star anise that stole the show in our view. We absolutely loved the fall off the bone tender, anise-infused meat. Instead of simmering this stove-top, I decided to let it finish in the slow-cooker. The first time I prepared this dish I served it over rice as I was thinking of it as an Asian dish. I’ve made it twice since and we prefer it over mashed potatoes or polenta. This is truly scrumptious and I’m happy to recommend it. I think this would be lovely over Pappardelle as well.

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