Asian-Style Beef Short Ribs with Julienned Leeks

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


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

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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