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Star Anise Braised Short Ribs

Chef Laurie Kennedy

Episode: Wine O' Clock

serves 4


  • 8 beef short ribs, about 1 pound, pat dry
  • 4 carrots, peeled and medium diced
  • 4 celery stalks, medium diced
  • 1 sweet onion, medium diced
  • 4 garlic cloves, peeled and minced
  • 2 cups red wine
  • 4 Star anise
  • Juice of 1 lemon
  • 1/4 cup honey
  • salt and pepper


Pre-heat oven to 325. Place short ribs on sheet tray and season with salt and pepper. Heat a large, heavy skillet and coat the bottom with olive oil. Brown all sides in skillet, turning with tongs. Set aside on a plate.

Pour off all but about ¼ cup of the remaining fat in the pot. Add veggies and stir around for about 5 minutes. Return short ribs to pot and place on top of the aromatic veggies.

Add red wine, garlic, honey, and star anise. Cover with foil and braise at 325 for about 2 1/2 hours until very tender. Transfer ribs to serving plates. Skim off any extra fat from the top of the liquid, add lemon juice and season with salt and pepper.