Active Time
45 MIN
Total Time
3 HR 30 MIN
Yield
Serves : 4
© Nicholas Hopper

How to Make It

Step 1    

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.

Step 2    

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.

Make Ahead

The stew can be refrigerated for up to 3 days.

Suggested Pairing

Peppery, fruit-dense California Syrah matches all the spices in this stew.

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