Slow-Simmered Short Ribs in Pho Spices

Beef short ribs slow-simmer until fork-tender in a broth scented with star anise, cinnamon, and charred ginger. The plate echoes Star Anise Over Dawn Broth, when Hanoi’s early sidewalks met colonial beef and spice knots before the light turned blue.

Serves 4

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Ingredients

• 3 lbs beef short ribs
• 2 large yellow onion
• 4-inch piece fresh ginger
• 5 star anise pods
• 1 cinnamon stick
• 4 whole cloves
• 3 tbsp fish sauce
• 4 cups beef broth
• 1/2 cup fresh cilantro
• 2 lime

Instructions

1. 1Preheat oven to 300 F; season short ribs with salt and sear in a Dutch oven over medium-high heat until browned on all sides.
2. 2Remove ribs temporarily, add halved onions and ginger to the pot and char them 4 minutes on each side.
3. 3Return ribs to pot along with star anise, cinnamon stick, cloves, fish sauce and beef broth; bring to simmer, cover and transfer to oven.
4. 4Braise 2 1/2 to 3 hours until meat is fork-tender; skim fat from surface, adjust seasoning with additional fish sauce if needed.
5. 5Serve ribs in shallow bowls with broth, thinly sliced onion, fresh cilantro, and lime wedges.