Orange Peel and Anise Braised Short Ribs

We went out for dim sum this past weekend and it reminded me of how delicious the pairing of orange peel and beef are. Luckily, I had recently defrosted some short ribs with no clear plan of how I was going to prepare them. What resulted was buttery, melt in your mouth short ribs covered in a slightly citrus, fragrant, Asian inspired sauce.

Let's try a picture recipe this time:

 

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Orange Peel and Anise Braised Short Ribs  Serves: 4

1 onion, quartered
2 large carrots, cut into large pieces
2 large ribs celery, cut into large pieces
3 lbs beef short ribs, cut into individually sized pieces
1/2 bottle red wine
1 small piece dried orange peel
2-inch pieces cinnamon
2 star anise
6 whole cloves
1 teaspoonful fennel seeds
2 small (or 1 large) bay leaves
2 cups beef broth
1 tablespoon light soy sauce
1 tablespoon honey
salt and pepper

1. Prepare the mirepoix and saute in a medium hot pan until slightly softened, about 2 minutes.
2. Season the short ribs with approximately 3/4 teaspoonful salt and 1/2 teaspoonful freshly ground black pepper. Push the vegetables to one side of the pan and add the beef to the hot pan; sear briefly on each side.
3. Deglaze the pan with the red wine. 
4. Add spice packet/bouquet garni and top up with beef broth until the meat is covered. Add soy sauce.
5. Bring to a boil. Lower heat and cover. Simmer for 2 hours until beef is very tender. (You may want to check the seasoning at 1 hour and add up to a teaspoonful of salt if necessary).
6. Remove the meat and vegetables from the pan. You may or may not discard any vegetables that have lost all their goodness to the sauce. Set aside while you reduce the sauce.
7. Add honey to the sauce and bring to a low boil/simmer. Cook until the sauce has reduced and is the consistency of a thin syrup. Taste and season again if necessary.
8. Serve meat and vegetables with a good amount of sauce ladled over the top.