Beef Short Ribs in Moscatel | James Beard Foundation

Ingredients

• 2 pounds flanken-style beef short ribs, about 2 1/2-inches thick
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 750-milliliter bottle Moscatel wine
• 4 sprigs thyme
• 2 small sprigs rosemary
• 2 sprigs sage
• 1/2 head garlic
• 1/2 jalapeño chile, stemmed, deseeded, and halved lengthwise
• 1 teaspoon coriander seed
• 1 teaspoon Sichuan peppercorns
• 1/2 teaspoon fennel seed
• 3 whole star anise
• 3 whole cloves
• 1 cinnamon stick
• 2 cups veal stock or chicken stock
• 2 tablespoons Moscatel vinegar
• Flat-leaf parsley, roughly chopped