Asian-Style Beef Short Ribs With Julienned Leeks

Pap was in meat and potatoes heaven today when I served him this hearty dish of short ribs. He is a wonderful husband, putting up with my food blogging shenanigans. So I figured he needed to be treated to a he-man meal.


Ingredients:
1-1/3 cups drained canned whole tomatoes, coarsely chopped
1/2 cup soy sauce
1/2 cup dry sherry, dry white wine, or dry vermouth
2 tablespoons light brown sugar
4 whole star anise (I left this spice out)
6 to 6-1/2 pounds beef short ribs on the bone (each 3 to 4 inches long)
Freshly ground black pepper
1-1/2 tablespoons vegetable oil; more as needed
6 gloves garlic, crushed and peeled
1-inch piece fresh ginger, peeled and cut into 8 slices (I left this spice out)
(1 teaspoon Chinese Five Spice, this was my own addition)
6 large scallions (white and green parts), cut into 2-inch lengths
1 tablespoon unsalted butter
3 medium leeks (white and light green parts), tut into 2-inch long julienne strips, rinsed and dried well
Kosher salt

Directions:
1. Position a rack in the center of the oven and heat the oven to 325 degrees. Put the tomatoes, 2/3 cup water, the soy sauce, sherry, and brown sugar in a bowl and stir. Add the star anise.

2. Pat the short ribs dry with paper towels and season them with pepper. In an ovenproof pot that's large enough to hold all the ribs in no more than two layers, heat the oil over medium-high heat. Put as many ribs in the pot as will fit without crowding and brown them on all sides, about 2 minutes per side. Transfer to a platter. Brown the rest of the ribs, adding more oil if needed, and transfer to the platter.

3. Pour off the fat from the pan, reduce the heat to low, and add the garlic, ginger, and scallions, stirring and pressing them against the pot, for 1 to 2 minutes to bring out their flavor. Return the ribs to the pot and pour the tomato and sou sauce mixture over them. Bring to a simmer and cover. Transfer the pot to the oven and braise the ribs, lifting and turning them about every half hour, until the meat is very tender and starts to fall off the bone when pulled with a fork, 2-1/2 to 3 hours.

4. Transfer the ribs to a serving platter (or if you're working ahead, transfer them to a baking dish, refrigerate, covered, when cool). Pick out and discard the ginger and star anise from the pot and pour the remaining sauce into a large, clear measuring cup. When the fat rises to the surface, about about 5 minutes, spoon it off and discard. When it's time to reheat the ribs, return them to the pot and heat gently in the oven.)

5. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the leeks and cook, stirring frequently, until they begin to frown, 3 to 5 minutes. Reduce the heat to medium-low and continue cooking, stirring 5 minutes. Season with salt and pepper to taste.

Recipe adapted from Fine Cooking Comfort Foods 2005.

I tried my hand at cutting a Leek inot a garnish. Does it look like a flower to you?

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