Beef Short Rib Braised With Pho Spices Recipe

Preheat the oven to 300°F (150°C).

Season the beef short ribs with salt and black pepper.

In a large Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef short ribs on all sides until browned, about 8-10 minutes.

Remove the short ribs and set aside. In the same pot, add chopped onion, minced garlic, and grated ginger. Sauté for about 5 minutes until softened.

Add star anise, cinnamon stick, cloves, and coriander seeds to the pot. Stir for 1 minute until fragrant.

Return the beef short ribs to the pot. Add fish sauce, beef broth, and brown sugar. Bring to a simmer.

Cover the pot and transfer it to the oven. Braise for 3-4 hours until the meat is tender and falls off the bone.

Rinse the glutinous rice under cold water until the water runs clear.

Soak the rice in water for at least 4 hours or overnight.

Drain the rice and place it in a steamer lined with cheesecloth. Steam the rice for about 30-40 minutes until tender.

In a saucepan, combine coconut milk, water, and salt. Heat until warm and then mix it with the steamed rice. Let it sit for 10 minutes.

Slice the fresno peppers into rings and remove the seeds if desired.

In a saucepan, combine white vinegar, sugar, and salt. Bring to a simmer and stir until dissolved.

Pour the hot vinegar mixture over the sliced fresno peppers in a jar. Let it cool to room temperature, then refrigerate for at least 1 hour before serving.

Chop the peanuts roughly and set aside.

Thinly slice the asian pear.

Prepare the fresh herbs by rinsing and roughly chopping them.