Things You'll Need:
- 8 beef spare ribs
- 1 large spanish onion
- 2 carrots
- 2 ribs of celery
- Olive oil
- 3 tbsp. tomato aste
- 3 anchovy fillets
- 1 tbsp. Chinese five spice
- 3 sprigs fresh thyme
- 1 tbsp. honey
- 1 1/2 cup dry red wine
- Dutch oven or heavy bottom stock pot
- Flour
- Salt
- Pepper
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Step 1
Buy and prep the ribs. Braising is a technique that works best for meats that are flavorful, but dry out easily when cooked using other methods. By braising (simmering in a small amount of liquid for a long period of time), you are ensuring that the well marbled, flavorful piece of meat will not only taste good, but will retain a good amount of moisture as well. To start, buy the short ribs, if you can, from a butcher that will prepare them for you. This is always better than prepackaged meat because the freshness is ensured. This recipe yields a serving for four, so pick two medium-sized ribs per person. When you are ready to start cooking, sprinkle both sides of all of the ribs with salt and pepper, then dredge them in flour and shake to knock off the excess. This will not only ensure a good crust on the outside of the ribs, but will also help to thicken the sauce it cooks in a bit.
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Step 2
Sear the meat and veggies. In the Dutch oven heat 2 tablespoons of olive oil over medium high heat until shimmering. Add the ribs in batches, searing on each side for 4 or 5 minutes, until a dark brown crust has formed. You may need to add more oil between batches. Remove to a plate and cover with foil to keep warm. Lower the heat to medium and add the onion, celery and carrot, all coarsely chopped. Saute for 6 or 7 minutes. Add the tomato paste and anchovy fillets to the middle of the pot and leave undisturbed for another 5 minutes. Now it's time to add the liquid and the meat again.
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Step 3
Add the liquid and the meat. Deglaze the pan with the wine by pouring the wine in and stirring the bottom of the pot with a wooden spoon. You are doing this to scrape up any browned bits that will add to the flavor of the sauce and therefor the meat. Add the Chinese five spice, honey, salt and pepper to taste and thyme. Stir to incorporate. Add the meat back to the pot. If the liquid does not cover the meat at least halfway, add a little water (up to a 1/2 cup or so is fine). Once the liquid comes to a simmer, lower the temperature to low and cover tightly.
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Step 4
Cooking and serving. The beautiful thing about a braised dish is that it's done when you want it to be. Initially, of course, you must let it cook for at least an hour and a half, but you can let it cook for up to six hours and it will keep getting better and better. If you can spare the time, let the beef spare ribs simmer and braise for an entire afternoon. The longer you slow cook a piece of meat like that, the more flavorful the result. Once the slow cooked braised ribs are done, plate them, drizzling the sauce from the pot over the top. Serve alongside a potato and pear gratin and garlic sauteed kale.
