There’s something almost magical about the transformation that happens when tough beef short ribs surrender to a long, slow braise. The once-chewy meat becomes so tender it practically melts off the bone, while the cooking liquid reduces to a rich, glossy sauce that carries all the complex flavors developed during those hours of patient cooking. Add the exotic, licorice-like aroma of star anise into the mix, and you have a dish that’s not just dinner—it’s an experience that engages all your senses.
These Braised Beef Short Ribs with Star Anise aren’t just another weeknight meal; they’re what you serve when you want to impress, comfort, and nourish all at once. Perfect for chilly evenings when the wind howls outside and all you crave is something deeply satisfying, this dish carries the hallmarks of restaurant-quality cuisine while being surprisingly straightforward to prepare at home. The secret lies not in technical skill but in patience—allowing time to work its transformative magic on simple ingredients.
Before we dive into the cooking process, let’s talk about short ribs. These aren’t just any cut of beef—they’re among the most flavorful portions of the cow, rich in marbling and connective tissue that, when cooked properly, breaks down into luxurious gelatin, giving the dish its signature unctuousness. The best short ribs for this recipe are the English-cut variety, where each piece contains a single rib bone with a generous portion of meat attached. Look for pieces with good marbling throughout—those beautiful white streaks of fat that promise tenderness and flavor in the finished dish.
Star anise, our featured spice, might seem an unusual pairing with beef to some, but this star-shaped pod has long been a secret weapon in slow-cooked meat dishes across Asian cuisines. Its distinctive licorice-like flavor has a curious way of enhancing the meatiness of beef while adding aromatic complexity that ordinary seasonings simply can’t match. Don’t worry about the finished dish tasting like licorice—when used judiciously, star anise creates a background note that guests will find intriguing without being able to identify precisely what makes the dish so special.
Ingredients
- 4 pounds beef short ribs, English cut
- 2 tablespoons vegetable oil
- 2 medium onions, roughly chopped
- 3 carrots, peeled and cut into 1-inch chunks
- 3 celery stalks, roughly chopped
- 6 garlic cloves, peeled and smashed
- 2 tablespoons tomato paste
- 2 cups dry red wine (like Cabernet Sauvignon or Merlot)
- 2 cups beef stock
- 4 whole star anise pods
- 2 cinnamon sticks
- 3 bay leaves
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- Zest of 1 orange, removed in wide strips
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons fresh flat-leaf parsley, chopped (for garnish)
Instructions
Preparation
1. Preheat your oven to 325°F (165°C). Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides.
2. Heat the vegetable oil in a large Dutch oven or heavy-bottomed, oven-safe pot over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. Transfer the seared ribs to a plate and set aside.
3. Reduce the heat to medium and add the onions, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften and take on color, about 5-7 minutes. Add the garlic and cook until fragrant, about 1 minute more.
4. Stir in the tomato paste and cook, stirring constantly, until it begins to darken and caramelize slightly, about 2 minutes.
5. Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring to a simmer and let reduce by about half, approximately 5 minutes.
6. Add the beef stock, star anise, cinnamon sticks, bay leaves, soy sauce, brown sugar, thyme, and orange zest. Stir to combine and bring the liquid back to a simmer.
7. Return the short ribs to the pot, arranging them so they’re mostly submerged in the liquid. Cover the pot with a tight-fitting lid and transfer to the preheated oven.
8. Braise in the oven for 3 to 3½ hours, or until the meat is incredibly tender and pulling away from the bone. Halfway through cooking, check the liquid level and give everything a gentle stir.
9. Once the short ribs are tender, carefully transfer them to a serving platter and tent with foil to keep warm.
10. Strain the braising liquid through a fine-mesh sieve into a large measuring cup or bowl, pressing gently on the solids to extract as much flavor as possible. Discard the solids.
11. Return the strained liquid to the pot and simmer over medium heat until reduced to a sauce consistency that coats the back of a spoon, about 10-15 minutes. Taste and adjust seasoning with salt and pepper as needed.
12. Pour the sauce over the short ribs, garnish with fresh parsley, and serve immediately.
What makes this dish truly exceptional is the layering of flavors. The caramelization that happens during the initial searing of the meat creates the foundation, while the aromatic vegetables provide a savory backdrop. The star anise, cinnamon, and orange zest contribute a subtle warmth and complexity that elevates the dish beyond a basic braise. Finally, the slow reduction of the cooking liquid concentrates all these elements into a sauce that’s both rich and nuanced—the perfect complement to the tender meat.
For a complete meal, serve these braised short ribs over creamy mashed potatoes, buttery polenta, or even a simple tangle of egg noodles—anything that will catch that glorious sauce. A side of roasted vegetables or a crisp green salad with a bright vinaigrette provides welcome contrast to the richness of the meat. And while it might seem counterintuitive to serve more wine with a dish already containing it, a bold red like Syrah or Zinfandel makes an excellent pairing, echoing the depth of the braised beef while cutting through its richness.
One of the beautiful aspects of this recipe is that it actually benefits from being made a day ahead. If you have the time, consider cooking the short ribs the day before you plan to serve them. Once they’re done, let the whole pot cool, then refrigerate overnight. This not only allows the flavors to meld and develop, but also makes it easy to remove the solidified fat from the surface before reheating. The result is an even more refined dish with cleaner flavors and a silkier sauce.
This recipe for Braised Beef Short Ribs with Star Anise isn’t just about creating a delicious meal—it’s about understanding the alchemy that happens when quality ingredients, thoughtful technique, and time come together. It’s about the pleasure of tending to something that transforms slowly before your eyes, filling your home with tantalizing aromas that build anticipation for the feast to come. And when you finally sit down to enjoy the fruits of your labor, you’ll understand why some dishes are worth every minute they take to prepare.