{"id":7338,"date":"2012-12-29T08:56:01","date_gmt":"2012-12-29T13:56:01","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=7338"},"modified":"2012-12-29T08:56:01","modified_gmt":"2012-12-29T13:56:01","slug":"braised-short-ribs-with-star-anise-bay-leaf-and-orange-zest-for-new-years","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2012\/12\/29\/braised-short-ribs-with-star-anise-bay-leaf-and-orange-zest-for-new-years\/","title":{"rendered":"Braised Short Ribs with Star Anise Bay Leaf and Orange Zest for New Year’s"},"content":{"rendered":"
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Cakebread Cellars<\/p><\/div>\n

The recipe for Braised Short Ribs includes red wine, star anise, orange zest along with several other traditional ingredients. This recipe is from Cakebread Cellars<\/a> located in Napa Valley. Enjoy!<\/p>\n

Cheers,
\nKathy<\/p>\n

Braised Short Ribs with Star Anise<\/strong>
\n Bay Leaf and Orange Zest<\/strong><\/p>\n


\n<\/strong>Serves 4 \u2013 6<\/p>\n

Ingredients<\/strong><\/p>\n

4 lbs short ribs, bone in
\n2 T vegetable oil
\n1 carrot, diced
\n1 onion, diced
\n1 stalk celery, diced
\n1 T tomato paste
\n2 c red wine
\n2 c beef broth
\n1 piece star anise
\n3 strips orange zest
\n2 bay leaves
\nsalt and pepper<\/p>\n

Directions<\/strong><\/p>\n

    \n
  1. Preheat oven to 350\u00b0F.<\/li>\n
  2. Season short ribs with salt and pepper.<\/li>\n
  3. In a wide, heavy bottom stainless steel saucepan, brown short ribs over high heat with vegetable oil, until brown on all sides. Remove from the pan, add the vegetables and saut\u00e9 for 5 minutes to caramelize.<\/li>\n
  4. Stir in the tomato paste.<\/li>\n
  5. Deglaze with the red wine and reduce by half.<\/li>\n
  6. Add the beef broth, star anise, orange zest and bay leaves. Return the short ribs to the pan, lower the heat to a simmer, cover and place in the middle of the oven.<\/li>\n
  7. Cook for 3 hours or until beef is tender and is pulling away from the bone.<\/li>\n
  8. Remove beef and strain broth into a saucepan.<\/li>\n
  9. Skim the top of broth of fat and reduce to a light sauce consistency.<\/li>\n
  10. Pour the sauce back over the short ribs and serve with potato puree, noodles or your favorite accompaniment.<\/li>\n<\/ol>\n

    Enjoy with a Glass of Cakebread Cellars Zinfandel.<\/p>\n

    Recipe provided by Cakebread Cellars<\/span><\/a><\/span>, California<\/p>\n

     <\/p>\n

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