Asian-Style Beef Short Ribs with Julienned Leeks

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


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

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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