How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, you can braise the short ribs a day in advance. Reheat gently before serving.

Can I substitute chicken for beef?

While chicken can be used, the cooking time will be significantly shorter, and the flavor profile will differ.

What can I use instead of star anise?

You can substitute with Chinese five-spice powder for a similar aroma.

Is there a vegetarian version of this dish?

Consider using tofu or hearty mushrooms as a substitute for the beef, and vegetable stock for the broth.

Vietnamese Star Anise-Infused Braised Short Ribs with Lemongrass

Name: Vietnamese Star Anise-Infused Braised Short Ribs with Lemongrass
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 lbs beef short ribs, bone-in; 2 tbsp vegetable oil; 1 tsp salt; 1/2 tsp black pepper; 1 large onion, sliced; 3 cloves garlic, minced; 2-inch piece ginger, sliced; 2 lemongrass stalks, trimmed and bruised; 4 star anise pods; 1 cinnamon stick; 1/4 cup soy sauce; 2 tbsp fish sauce; 2 tbsp brown sugar; 3 cups beef broth; 2 green onions, sliced; 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges

A fragrant and savory Vietnamese delight

Slow braised short ribs infused with the aromatic flavors of star anise and lemongrass, resulting in tender, melt-in-your-mouth beef.

3 h 30 min
4
Intermediate

Ingredients

Short Ribs

2 lbs beef short ribs, bone-in

2 tbsp vegetable oil

1 tsp salt

1/2 tsp black pepper

Braising Liquid

1 large onion, sliced

3 cloves garlic, minced

2-inch piece ginger, sliced

2 lemongrass stalks, trimmed and bruised

4 star anise pods

1 cinnamon stick

1/4 cup soy sauce

2 tbsp fish sauce

2 tbsp brown sugar

3 cups beef broth

Garnish

2 green onions, sliced

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges

Preparation

Preparing the Short Ribs

Season Ribs

Season short ribs with salt and black pepper.

Heat Oil

Heat vegetable oil in a large Dutch oven over medium-high heat.

Sear Ribs

Sear the ribs on all sides until browned. Remove and set aside.

Preparing the Braising Liquid

Sauté Aromatics

In the same pot, reduce heat to medium and add onion, garlic, and ginger. Sauté until onions are translucent.

Add Spices

Add lemongrass, star anise pods, and cinnamon stick. Stir for an additional minute.

Combine Ribs and Liquids

Return the ribs to the pot, then add soy sauce, fish sauce, brown sugar, and beef broth. Stir to combine.

Ensure the ribs are submerged in the liquid for even cooking. Pro Tip: Marinate the ribs in the braising liquid the night before for deeper flavor.

Cooking Process

Searing

Brown the ribs on all sides to lock in flavors.

Timing: 15 min. Heat: Medium-high.

Braising

Simmer the ribs in the aromatic liquid until tender.

Timing: 2 h 45 min. Heat: Low simmer.

Resting

Let the ribs sit in the liquid after cooking to absorb flavors.

Rest for 10 minutes before serving.

Plating & Serving