Asian-Style Beef Short Ribs with Julienned Leeks

Asian-Style Beef Short Ribs with Julienned Leeks
Photo by Scott Phillips


  • 6 to 6-½ pounds beef short ribs on the bone (each 3 to 4 inches long)
  • 1-½ tablespoons vegetable oil; more as needed
  • ½ cup fino sherry, dry white wine, or dry vermouth
  • 1-1/3 cups drained canned whole tomatoes, coarsely chopped
  • 2 tablespoons light brown sugar
  • 6 cloves garlic, smashed and peeled
  • Freshly ground black pepper
  • + 7 more ingredients
    • 1 tablespoon unsalted butter
    • 6 large scallions (white and green parts), cut into 2-inch lengths
    • ½ cup soy sauce
    • 3 medium leeks (white and light green parts), cut into 2-inch-long julienne strips (2 to 2-½ cups), rinsed, and dried well
    • 1-inch piece fresh ginger (about 1 ounce), peeled and cut into 8 slices
    • 4 whole star anise
    • Kosher salt

Position a rack in the center of the oven and heat the oven to 325°F. Put the tomatoes, 2/3 cup water, the soy sauce, sherry, and brown sugar in a bowl and stir. Add the star anise. Pat the short ribs dry with paper towels and season them with pepper. In an ovenproof pot that’s large enough to h...

View full recipe at Fine Cooking


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