Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 4 tablespoons of fish sauce, 3 tablespoons of honey, 2 teaspoons of five-spice powder, 4 minced garlic cloves, 1 (2-inch) grated fresh ginger piece, and 1 teaspoon of freshly ground black pepper in a large bowl.

2. 2

   Pat 2 pounds of beef short ribs dry and thoroughly coat them with the prepared marinade, ensuring all surfaces are covered before placing them in an airtight container to cure in the refrigerator for at least 4 hours, or preferably overnight.

3. 3

   In a Dutch oven or heavy pot, heat 2 tablespoons of vegetable oil over medium-high heat and sear the cured short ribs for 3-4 minutes per side until deeply browned.

4. 4

   Remove the seared short ribs and add 2 thinly sliced medium shallots to the pot, sautéing for 2 minutes until fragrant before adding 4 cups of water, 3 whole star anise pods, 1 (2-inch) cinnamon stick, 2 tablespoons of soy sauce, and 1 tablespoon of brown sugar.

5. 5

   Return the short ribs to the pot, ensuring they are mostly submerged in the braising liquid, and bring the mixture to a gentle simmer.

6. 6

   Cover the pot tightly and braise the short ribs in a preheated 300°F (150°C) oven or on the stovetop over low heat for 2.5 to 3 hours, or until the short ribs are fork-tender.

7. 7

   Carefully remove the short ribs from the broth, skim any excess fat from the surface of the braising liquid, and then reduce the broth over medium-high heat for 10-15 minutes until it thickens slightly into a rich sauce.

8. 8

   Serve the tender short ribs with a generous pour of the reduced star anise broth, garnished with 1/4 cup of chopped fresh cilantro, 1 sliced red chili, and a lime wedge.