Share
Chamoy Short Ribs
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
4 to 6 servings
Celebrate the rich and comforting flavors of the season with these savory and succulent Chamoy Short Ribs. With warm and aromatic accents of star anise and ginger, this globally inspired dish is perfect for entertaining or turning a weekend into a true event.
Ingredients
- 4 lbs bone-in short ribs (6 to 8 pieces)
- ½ tsp each kosher salt and black pepper
- 2 Tbsp avocado oil (or other neutral oil)
- 1 large yellow onion, sliced
- 2 large carrots, sliced on bias into 3-inch lengths
-
2
Tbsp Mango Chamoy Seasoning
- ½ cup dry sherry or dry white wine
- 2 cups beef broth
- 1/3 cup lower-sodium soy sauce or tamari
-
3
ea Star Anise
-
3
Tbsp Honey - Granulated
-
½
tsp Ginger - Ground
- 4 ea scallions, sliced
- Special Equipment: Dutch oven or braiser
Love this recipe? Get everything you need in one easy kit.
Directions
- Preheat oven to 350ºF. Pat the short ribs dry; season all sides with salt and pepper.
- Heat a Dutch oven over medium heat with avocado oil. Add half of the short ribs; cook to brown on all sides, about 8 minutes. Transfer browned short ribs to a plate. Repeat with remaining short ribs until browned on all sides; transfer to plate. Drain rendered fat. Add onion, carrots, and Mango Chamoy Seasoning; sauté for 3 to 4 minutes, until the onions are translucent. Deglaze with dry sherry and bring to a simmer.
- Add beef broth, soy sauce, Star Anise, Granulated Honey, and Ginger; stir to combine. Nestle the browned short ribs in the braising liquid and cover. Bake for 2½ to 3 hours, until the beef is tender and pulls easily away from the bones. Remove the short ribs and carrots from the braising liquid.
- Strain and discard the fat from the braising liquid. Place the remaining liquid in a saucepan over medium-high heat; simmer to reduce by one third. Optional: to thicken sauce, stir in 2 tsp cornstarch mixed with 2 tsp water; bring to a simmer.
- Pour the sauce over the short ribs and carrots. Serve with rice, polenta, or mashed potatoes. Garnish with sliced scallions.