Ingredients

• 4 lbs beef short ribs
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 cups beef broth
• 1 cup red wine
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 teaspoons fresh ginger, minced
• 1 star anise
• 2 sprigs fresh thyme
• Salt and pepper to taste

Instructions

1. 1Preheat oven to 325°F (163°C) — 5 minutes
2. 2Season short ribs with salt and pepper — 5 minutes
3. 3Heat vegetable oil in a large Dutch oven over medium-high heat — 2 minutes
4. 4Sear short ribs in the oil until browned on all sides — 10 minutes
5. 5Remove short ribs and set aside — 2 minutes
6. 6Add onion, garlic, carrots, and celery to the pot, sauté until softened — 5 minutes
7. 7Pour in red wine, scraping the bottom of the pot — 3 minutes
8. 8Add beef broth, soy sauce, brown sugar, ginger, star anise, and thyme — 2 minutes
9. 9Return short ribs to the pot, ensuring they are submerged — 2 minutes
10. 10Bring to a simmer, cover the pot, and transfer to the oven — 3 hours
11. 11Remove from the oven and let rest for 10 minutes before serving — 10 minutes