Chef Laurie Kennedy
Episode: Wine O' Clock
- 8 beef short ribs, about 1 pound, pat dry
- 4 carrots, peeled and medium diced
- 4 celery stalks, medium diced
- 1 sweet onion, medium diced
- 4 garlic cloves, peeled and minced
- 2 cups red wine
- 4 Star anise
- Juice of 1 lemon
- 1/4 cup honey
- salt and pepper
Pre-heat oven to 325. Place short ribs on sheet tray and season with salt and pepper. Heat a large, heavy skillet and coat the bottom with olive oil. Brown all sides in skillet, turning with tongs. Set aside on a plate.
Pour off all but about ¼ cup of the remaining fat in the pot. Add veggies and stir around for about 5 minutes. Return short ribs to pot and place on top of the aromatic veggies.
Add red wine, garlic, honey, and star anise. Cover with foil and braise at 325 for about 2 1/2 hours until very tender. Transfer ribs to serving plates. Skim off any extra fat from the top of the liquid, add lemon juice and season with salt and pepper.