Summer is closing out and that means it’s time to get your last minute grilling in. Don’t let the cold months creep up on you without trying out this delicious Boneless Beef Short Ribs in Smoky Tea Sauce from Blog Appetit. It’s a delicious entree that will help you make the best of the outdoors while you still can. Besides, we love any good excuse to try our extra smoky Lapsang Souchong, which one customer called the “Single Malt Scotch of Teas.†Happy grilling!
Boneless Beef Short Ribs in Smoky Tea Sauce
2 Tbs. Lapsang Souchong tea
1/2 tsp. Sichuan OR black peppercorns
4 whole OR 2 tsp. ground star anise
1/2 tsp. ground ginger
1/4 tsp. salt
2 lbs. boneless beef short ribs
1 1/2 cups vegetable stock or water
2 Tbs. oil (plus more if needed)
1 1/2 cups chopped onion
4 garlic cloves, minced
3/4 cup chopped carrot
1 cup chopped red bell pepper
½ cup chopped celery
2 Tbs. chopped fresh cilantro OR parsley
Grind 2 Tbs. of tea, peppercorns, anise, ginger and salt until very fine using a spice mill, cleaned coffee grinder, blender or mortar and pestle. Rub spice mix all over short ribs. Let coated meat sit for 30 minutes.
Heat the stock to boiling. Take off heat. Steep remaining tea in hot liquid for 5 minutes using a tea ball or strainer. Remove tea leaves, reserve liquid.
Heat oil on high heat in a large, deep pan and brown short ribs on all sides. Set aside. Add more oil to pan if needed, reduce heat to medium high, sauté onion until lightly browned, add garlic, sauté until golden.
Add carrot, bell pepper and celery, sauté for a minute and put meat back in pan, adding 1 cup of the reserved tea liquid. Bring to a simmer. Cover, reduce heat to keep at simmer, turning meat and stirring occasionally and adding additional tea liquid if needed.
Cook about 1 1/2 to 2 hours until very tender. Remove meat and keep warm. Cook sauce uncovered on high until reduced about in half. Pour sauce over short ribs. Sprinkle with chopped herbs.