Asian-Style Beef Short Ribs with Julienned Leeks

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


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

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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