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