Beef Short Ribs
Beef short ribs with a spiced, basil rub, slow cooked and finished with a sweet plum sauce.
3 pounds long cut, beef short ribs (4)
Large Dutch oven w/ heavy lid
Round wire rack
Spiced Basil Rub
1 tablespoon salt
¼ cup light brown sugar
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons ground anise seed-mortar pestle
1 tablespoon dried basil
1 ½ teaspoons ground black pepper
Mix all ingredients together in a bowl.
2 cups beef stock
1/4 cup pure, plum juice
3 tablespoons dark, brown sugar
1/4 teaspoon fresh, minced garlic
2 teaspoons finely grated/juiced, sweet onion
1/4 teaspoon dried basil
1/8 teaspoon Chinese 5 spice
1/8 teaspoon white pepper
1 tablespoon rice vinegar
1/8 teaspoon liquid smoke
1.5 tablespoons soy sauce
1 teaspoon honey
1 tablespoon corn starch
Fresh basil, julienned
Boil the beef stock in a sauce pan until reduced by half (1 cup). Add the remaining ingredients, except the corn starch and whisk over low temp, until sugar has dissolved. Remove from the stove and let cool completely. Once cooled, whisk in the corn starch and bring to a boil. Pour sauce into a bowl and let cool.
Rinse the short ribs under cold water and pat dry with paper towels. Place the the short ribs on a baking sheet or platter and coat with the rub.
Place the wire rack in the bottom of the Dutch oven and arrange the ribs, bone sides down. Put the lid on top and place in the center of oven at 300 degrees for 3 hours. Remove from the oven, baste with the sauce and place back in the oven uncovered at 400 degrees for 10-15 minutes or until the sauce has set. Serve with the leftover sauce. Garnish with julienned basil.
Short ribs can be served with polenta, grits or roasted vegetables.