Asian-Style Beef Short Ribs with Julienned Leeks

Ingredients

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

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...

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