Sultry Spiced Short Ribs

Slow cooked short ribs are the perfect vehicle for spices, and these spiced short ribs have a secret ingredient. A milder cousin of the better known variety, Black Cardamom Pod has a deep smoky, earthy flavor profile. It pairs perfectly with the sweetness of Star Anise, and the piquant flavors of cinnamon and peppercorns to give these short ribs a sultry and mysterious flavor.

Ingredients

5 Black Cardamom Pod
2 Cassia Stick Cinnamon
1 tablespoon Star Anise
1 teaspoon Black Vietnamese Peppercorn
1/4 teaspoon Kosher Salt
2 tablespoons vegetable oil, divided
4-1/2 pounds beef short ribs
1 medium yellow onion, sliced
16 oz porter or stout beer
1 cup water or vegetable stock

Directions

In a mortar & pestle, break up the whole spices into smaller pieces with a few good strikes.Transfer the spices to a dry, heavy skillet and toast over medium-high heat, shaking the pan occasionally, until the spices are fragrant and just beginning to smoke. Watch the pan carefully, this should only take a few minutes. Transfer the spices to your slow cooker.

Coat the ribs with one tablespoon of vegetable oil and sprinkle with Kosher Salt. Add the remaining oil to a heavy skillet and preheat to medium-high. Working in batches so as not to crowd the pan, sear the ribs until they are browned on all sides, about 2 minutes per side and transfer them to the slow cooker.

Add the onion and beer and water or stock to the slow cooker. Cook on low for 8 hours or high for 6 hours, until the meat falls off the bone. Remove the meat from the slow cooker and strain the juices through a sieve. Skim the fat from the juices and remove the meat from the bones.

Return the meat and juices to the slow cooker or a dutch oven on the stove top and warm them together. Serve the meat on rolls with crispy vegetables, bahn mi-style or with rice or potatoes for a heartier meal.

Tags: Beef Black Cardamom Black Pepper Cinnamon Sticks Crockpot Dinner Lunch Onions Sandwich Star Anise