Braised Short Ribs with Star Anise, Bay Leaf and Orange Zest

Yield: about 6 servings
Oven: 350 deg

3 lbs. boneless short ribs
2 T. vegetable oil
1 carrot, diced
1 onion, diced
1 stalk celery, diced
1 T. tomato paste
2 c. red wine
2 c. beef broth
1 piece star anise
3 strips orange zest
2 bay leaves
salt and pepper

Method:
Season the short ribs with salt and pepper. In a wide, heavy bottom stainless steel
saucepan, brown short ribs over medium high heat with vegetable oil, until brown on all
sides. Remove from the pan; add the vegetables and sauté for 5 minutes to caramelize.
Stir in the tomato paste. Deglaze with the red wine and reduce by half. Add the beef
broth, star anise, orange zest and bay leaves. Return the short ribs to the pan, lower the
heat to a simmer, cover and place in the middle of the oven. Cook for 3 hours or until
beef is fork tender. Remove beef and strain broth into a
saucepan. Skim the top of broth of fat and reduce to a light sauce consistency. Pour the
sauce back over the short ribs and serve with potato puree, noodles or your favorite
accompaniment.

Chefs notes: Recipe from Cakebread Cellars