4 pounds Wagyu beef short ribs, bone in, cut into single rib chops
Sea salt and fresh ground pepper to taste
1/2 cup rock candy
1 Tablespoon fresh garlic, minced
1 Tablespoon ginger, minced
2 cups onions, small diced
1 star anise
1/4 cup dried cranberries, dried
4 cups beef broth
Canola oil for cooking
1.Season the short ribs with sea salt and fresh black pepper, be rather generous.
2. Coat the bottom of a Dutch oven with canola and place over high heat.
3.Place the beef into the hot pan.
4.Turn the meat often, carefully allowing each piece to brown before removing from the pan.
5.Remove the beef from the pan and add the onions, rock candy, garlic and ginger.
6.While stirring constantly, allow the onions to cook until mahogany in color.
7.Then add the beef back to the pot along with the star anise, cranberries and broth.
8.Allow the liquids to come to a boil before reducing the heat.
9.Allow to simmer until the meat is fork tender and nearly falling off the bone.
10.Once the beef has cooked, remove and cover in a dish, while reducing the pan liquids until they coat the back of the spoon.
11.Season the beef with salt and pepper to taste.
Arrogant Frog Pinot Noir100% Pinot Noir
COLOR: Bright and lovely garnet red
AROMA: Very elegant with aromas of strawberry, cherry and soft spices with a hint of vanilla
TASTE: Medium-bodied with ripe tannins and acidity; long lasting finish
Made from 14-year-old vines in the Languedoc region of France