Star anise, lemongrass, and sake infuse the dish with complex Asian flavors.
Source: Chez Christine
Enlarge Image Credit: Chez Christine
FROM THE RECIPE:
A few weeks ago, I tasted Sake Braised Short Ribs and had fallen in love with them. They were a nice change from traditional short ribs that are braised in red wine: the sauce was lighter, sweeter and had a slight spicy finish. Given the freezing temperatures to hit Boston this weekend, they were an automatic addition to my dinner menu. But with the concept I had been mulling about fresh in my mind, I was determined to get my meat well-seared, as dark as I could get them.
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