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Fork-tender star-anise braised beef short ribs with reduced beef-stock sauce for Full GAPS

Star Anise Braised Short Ribs for Full GAPS

Bone-in beef short ribs seared in ghee and braised low and slow in homemade beef meat stock with vegetables, thyme, bay, garlic, peppercorns, and one star anise.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 moderate servings
Course: Dinner
Cuisine: French-Inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds bone-in beef short ribs
  • homemade ghee or tallow enough for searing
  • 2 carrots peeled and roughly chopped
  • 1 yellow onion roughly chopped
  • 2 stalks celery roughly chopped
  • 2 teaspoons whole black peppercorns
  • 1 cup homemade beef meat stock for deglazing
  • additional homemade beef meat stock enough to reach three-quarters of the way up the ribs
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 3 cloves garlic smashed
  • 1 whole star anise
  • unrefined salt and black pepper to taste

Equipment

  • Le Creuset Classic stainless-steel stockpot, 10 quart, with lid
  • Uncoated stainless-steel tongs
  • Wooden spoon
  • Chef's knife and cutting board
  • Liquid measuring cup
  • Fine stainless-steel mesh sieve
  • Heatproof bowl or saucepan
  • Shallow glass or ceramic baking dish with lid for reheating

Method
 

  1. Preheat the oven to 325°F. Pat the short ribs dry and season every side visibly with unrefined salt and black pepper.
  2. Melt ghee or tallow in the stockpot over medium-high heat. Sear the ribs in one layer, in batches if needed, until every side is dark brown. Transfer them to a plate.
    Bone-in beef short ribs seared dark brown in ghee inside a Le Creuset stainless stockpot
  3. Add the carrots, onion, and celery to the same pot. Cook over medium heat until the vegetables pick up golden-brown edges.
  4. Pour in the measured deglazing stock. Scrape the browned bits from the bottom and simmer until that stock reduces by half.
  5. Return the ribs to the pot. Add the peppercorns, thyme, bay leaves, garlic, and one star anise.
  6. Add more beef meat stock only until the liquid reaches three-quarters of the way up the ribs. Bring to a gentle simmer, cover, and transfer to the oven.
    Browned short ribs with vegetables herbs star anise and beef stock three-quarters up the meat
  7. Braise for 2 to 4 hours, until a fork enters with almost no resistance and the meat nearly falls from the bone. If liquid falls below halfway up the ribs, add enough warm stock to restore it. Do not flip the ribs.
  8. Lift out the ribs. Simmer the braising liquid until it reduces by half and thickens slightly. Strain for a smooth sauce, then taste and adjust salt or pepper.
  9. Serve immediately with the sauce, or chill the ribs in their sauce overnight, remove excess fat, and reheat covered at 350°F until hot throughout.

Notes

Source yield: 2 generous or 4 moderate servings.
GAPS placement: Full GAPS after the vegetables and whole spices are introduced and tolerated.
Liquid: Use homemade beef meat stock, not boxed stock, broth cubes, beer, wine, or bone broth.
Measure: The stock total is controlled by liquid height after the measured deglazing stock.
Storage: Refrigerate ribs in their sauce for up to 4 days or freeze in meal-size portions.

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