Name: Short Ribs in Red Wine and Port with Tangerine Gremolata
Prep time: 2 hours
Total time: 4 hours
Yield: 4 Servings
Ingredients: 2 fresh parsley sprigs; 2 fresh thyme sprigs; 2 Turkish bay leaves; 1 fresh rosemary sprig; 1 whole star anise; Leaves from 2 celery stalks; 8 3 1/2- to 4-inch beef short ribs (about 3 1/2 pounds), tough membranes removed; 2 tablespoons grapeseed oil or canola oil; 2 cups chopped onions; 2 carrots, trimmed, peeled, thinly sliced into rounds; 2 celery stalks, trimmed, thinly sliced; 5 large garlic cloves, chopped; 1 tablespoon coarsely chopped peeled fresh ginger; 2 tablespoons tomato paste; 2 cups fruity red wine (such as Syrah); 1 cup ruby Port; 3 cups low-salt beef broth; 1 tablespoon all purpose flour; 3 tablespoons chopped fresh Italian parsley; 1 tablespoon finely grated tangerine peel; 2 garlic cloves, minced; Cheesecloth; Kitchen string

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