Short rib has always been one of my very favorite things to eat. I had it first at The Test Kitchen in Cape Town a few years ago when I worked there as a waiter. One of the chefs made it for the staff one afternoon and I was instantly hooked.
Star anise is the true the star of this dish. Though subtle, magic happens when it simmers away in the stout and beef juices, and this is the one and only times I will insist on not substituting it with another flavor.
3 lb (1.5 kg) short rib
16 oz (500 ml) stout (or Guinness)
3 star anise pods
1 x head of white cauliflower
1/4 cup fresh coriander (aka cilantro)
Long stemmed, Chinese broccoli
Pink Himalayan salt
Wash the meat and vegetables.
Get your griddle pan piping hot.
Meanwhile steam the broccoli for 60 secs and then steam the cauliflower chunks for 90secs.
Scorch the ribs on the griddle pan all on all it’s sides to get a really nice caramilisation.
Place them in a deep baking tray, season well with salt and pepper, add the star anise and stout, cover with foil and slow roast on 300ºF (150℃) for no less than 4 hours.
The broccoli can be charred on the griddle pan straight after the ribs, seasoned and kept on wax paper on a separate baking tray.
Put the steamed cauliflower, coriander and a good pinch of salt in a blender and process until completely smooth (approx. 2mins).
Once the ribs are done, pour most of the liquid into a small pot and reduce by half.
Reheat the broccoli in the oven or in a pan and drizzle with the fresh lemon juice before serving.
– Open the foil every hour and turn the ribs over. That way it gets a really nice, dark color all over and doesn’t dry out.
– Both the vegetables can be made while the ribs are cooking and kept aside for reheating just before you serve it.
– Keep the ribs covered with foil while reducing the sauce and keep them warm in a really low oven.
– Do not add the star anise to the pot when reducing the sauce. It becomes a little overwhelming.
– The cherries are completely optional. I found it went really nicely with the dish.
– The ribs can be done the day before and reheated for a large dinner party. It keeps beautifully.