- 2 tablespoons coconut oil
- 5 pounds English-cut short ribs
- Sea salt
- 1 red onion, finely chopped
- 3 garlic cloves, finely chopped
- 3 tablespoons finely chopped peeled fresh ginger
- 1 teaspoon Chinese five-spice powder
- 3 whole star anise pods
- 3 large carrots, peeled and cut into 2-inch pieces
- 2 celery ribs, cut into 1-inch pieces
- 3 tablespoons Asian fish sauce
- One 14.5-ounce can crushed tomatoes in juice
- 2 cups beef stock or broth
- 4 cups stemmed curly spinach (4 ounces)
- 1 tablespoon fresh lemon juice
- Chopped cilantro, for garnish
How to make this recipe
In a large enameled cast-iron casserole, heat the coconut oil. Season the ribs with salt and pepper. Working in 2 batches, brown the ribs over moderately high heat, turning, 4 to 5 minutes per batch. Transfer the ribs to a large plate. Add the onion, garlic and ginger to the casserole and cook over moderate heat, stirring, until golden, about 3 minutes. Stir in the five-spice powder, then add the star anise, carrots, celery and fish sauce and cook, stirring, for 1 minute. Add the tomatoes, stock and short
ribs to the casserole and bring to a simmer. Cover and cook over moderately low
heat, turning the ribs every hour, until they are very tender, about 2 1/2 hours.
Discard the star anise. Stir the spinach and lemon juice into the casserole
and season with salt and pepper. Divide
the stew among serving bowls and garnish with cilantro.
The stew can be refrigerated for up to 3 days.
Peppery, fruit-dense California Syrah matches all the spices in this stew.