Vietnamese Star Anise-Infused Braised Short Ribs with Lemongrass
Slow braised short ribs infused with the aromatic flavors of star anise and lemongrass, resulting in tender, melt-in-your-mouth beef.
Preparation
Get these tasks done before you start cooking.
Preparing the Short Ribs
- 1
Season Ribs
Season short ribs with salt and black pepper.
- 2
Heat Oil
Heat vegetable oil in a large Dutch oven over medium-high heat.
- 3
Sear Ribs
Sear the ribs on all sides until browned. Remove and set aside.
Preparing the Braising Liquid
- 1
Sauté Aromatics
In the same pot, reduce heat to medium and add onion, garlic, and ginger. Sauté until onions are translucent.
- 2
Add Spices
Add lemongrass, star anise pods, and cinnamon stick. Stir for an additional minute.
- 3
Combine Ribs and Liquids
Return the ribs to the pot, then add soy sauce, fish sauce, brown sugar, and beef broth. Stir to combine.
Tip: 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.
How to Make Vietnamese Star Anise-Infused Braised Short Ribs with Lemongrass
Total time: 4 h 40 min · Yields 4 servings
- 1
Searing
Brown the ribs on all sides to lock in flavors.
- 2
Braising
Simmer the ribs in the aromatic liquid until tender.
- 3
Resting
Let the ribs sit in the liquid after cooking to absorb flavors.
Chef's Tips
Further reading
Frequently asked questions
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.
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