French🥩 Meat

Beef Short Ribs Braised in Port Wine with Cinnamon and Star Anise

Name: Beef Short Ribs Braised in Port Wine with Cinnamon and Star Anise
Total time: 3 h 30 min
Cuisine: French
Ingredients: 4-5 large pieces Beef Short Ribs; ~½ tsp Salt; ~¼ tsp Freshly Ground Black Pepper; 1-2 tbsp Olive Oil; 1 tbsp Butter; 1 Onion, diced; 1 Carrot, diced; 1 Celery Stalk, diced; 1-2 tbsp Tomato Paste; 2-3 cloves Garlic, crushed; 250 ml Ruby Port; 500 ml Beef or Veal Stock; ~3-4 sprigs Fresh Thyme sprigs; 1 Bay Leaf; 1 Cinnamon Stick; 2-3 Star Anise

⏱ 210 min

A classic French braise featuring beef short ribs partially submerged in a rich Ruby Port wine sauce, enhanced with warming spices of cinnamon and star anise. The meat becomes tender and falls from the bone, while the sauce develops deep, complex flavors with subtle aromatic notes.

Adapted from a video by French Cooking Academy

Melt-in-Your-Mouth Beef Short Ribs Braised in a Rich Port & Spice Sauce

Watch on YouTube

Ingredients

Beef Short Ribs4-5 large pieces
Salt~½ tspest.
Freshly Ground Black Pepper~¼ tspest.
Olive Oil1-2 tbsp
Butter1 tbsp
Onion, diced1
Carrot, diced1
Celery Stalk, diced1
Tomato Paste1-2 tbsp
Garlic, crushed2-3 cloves
Ruby Port

Steps

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1
Trim any excess fat from the beef short ribs while keeping a protective layer. Season lightly with salt and freshly ground black pepper.
2
Heat 1-2 tablespoons of olive oil in a cast iron pot over medium-high heat. Sear the ribs on all sides until nicely browned, about 2 minutes per side, being careful not to burn. Drain excess fat.
3
Add 1 tablespoon of butter and reduce heat to low-medium. Add the diced onion, carrot, and celery, sautéing for 1-2 minutes until they begin to soften.
4
Stir in 1-2 tablespoons of tomato paste and cook in the butter for about 30 seconds to reduce acidity.
5
Increase heat slightly and pour in 250 ml of Ruby Port to deglaze the pot. Scrape up all the caramelized bits from the bottom and stir for 30-40 seconds until the mixture becomes a luscious sauce.
6
Reduce heat and return the seared ribs to the pot. Pour in 500 ml of beef or veal stock so the meat is partially submerged, with some portions exposed to the air.
7
Add fresh thyme sprigs, bay leaf, cinnamon stick, star anise, and crushed garlic. Ensure the spices are mostly submerged in the liquid. Bring the pot to a light simmer.
8
Turn off the heat and cover. Place in a preheated 160°C (320°F) oven. Braise for approximately 3 hours, turning the ribs every 45 minutes so both submerged and exposed sides cook evenly. The meat should become tender enough to fall from the bone.
9
Remove the cooked ribs from the pot and place on a plate to rest. Strain the braising liquid through a fine sieve, discarding all vegetables, herbs, and spices.
10
Pour the strained sauce into a shallow pan and let it rest so the fat rises to the surface. Skim off and discard excess fat using a spoon. Add a small amount of water or extra stock if needed to adjust the consistency.
11
Transfer the sauce to a saucepan and gently reduce over medium heat to a semi-syrupy consistency, about several minutes. Taste and adjust seasoning as needed.
12
Plate the rested beef short ribs and drizzle with the reduced Port wine sauce. Serve with creamy mashed potatoes or your favorite side dish.

Beef Short Ribs Braised in Port Wine with Cinnamon and Star Anise

Ingredients

Steps

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