Ingredients
1-1/3 cups drained canned whole tomatoes, coarsely chopped
1/2 cup soy sauce
1/2 cup fino sherry, dry white wine, or dry vermouth
2 tablespoons light brown sugar
4 whole star anise
6 to 6-1/2 pounds beef short ribs on the bone (each 3 to 4 inches long)
Freshly ground black pepper
1-1/2 tablespoons vegetable oil; more as needed
6 cloves garlic, smashed and peeled
1-inch piece fresh ginger (about 1 ounce), peeled and cut into 8 slices
6 large scallions (white and green parts), cut into 2-inch lengths
1 tablespoon unsalted butter
3 medium leeks (white and light green parts), cut into 2-inch-long julienne strips (2 to 2-1/2 cups), rinsed, and dried well
Kosher salt
Fine Cooking
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1/2 cup soy sauce
1/2 cup fino sherry, dry white wine, or dry vermouth
2 tablespoons light brown sugar
4 whole star anise
6 to 6-1/2 pounds beef short ribs on the bone (each 3 to 4 inches long)
Freshly ground black pepper
1-1/2 tablespoons vegetable oil; more as needed
6 cloves garlic, smashed and peeled
1-inch piece fresh ginger (about 1 ounce), peeled and cut into 8 slices
6 large scallions (white and green parts), cut into 2-inch lengths
1 tablespoon unsalted butter
3 medium leeks (white and light green parts), cut into 2-inch-long julienne strips (2 to 2-1/2 cups), rinsed, and dried well
Kosher salt
Description
Although I Usually Season Short Ribs With Salt As Well As Pepper Before Browning Them, You Won’t Need Salt Here. The Soy Sauce Seasons The Ribs Well And Produces An Intense Sauce That’s Balanced Well By Serving Them With Lucia's Best Mashed Potatoes.
Fine Cooking
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