• 4 pounds short ribs
• 2 teaspoons Chinese Five Spice powder
• Freshly ground black pepper
• Salt
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 6 large garlic cloves
• 1 cup red wine
• 1 cup tomato puree
• 2 cups chicken stock or water
• 3 whole star anise pods

1. Preheat the oven to 350 degrees F. Rub the short ribs well with Five Spice powder and then season with salt and pepper.

2. Heat a large sauté pan over medium high heat. Add the olive oil to the pan and then the short ribs. Brown on all sides
for 10 to 15 minutes. Remove from the pan to a plate and reserve while you cook the onion.

3. Drain off all but 1 tablespoon of fat from the sauté pan and add the onions and the garlic to the pan. Cook over medium
heat until they soften and start to brown, about 5 minutes.

4. Add the short ribs back to the pan with the wine and bring the wine to a boil. Reduce the heat to a simmer and simmer
for 5 minutes.

5. Add the tomato puree, stock and star anise to the pan and bring to a boil. Cover and place the pan in the preheated
oven. Cook for 2 hours covered. Remove the cover turn the ribs over and continue to cook for another 1/2 hour until the
ribs are meltingly tender.

6. Place the ribs on a serving platter. Strain the juices through a fine sieve pushing as much of the vegetable through as
possible. Season the juices to taste and our over the ribs. Serve with wide eggs noodle, mashed potatoes or roasted root
vegetables.

Print Recipe