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  • 1 cinnamon stick
  • 1 star anise
  • 3/4 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon minced ginger
  • 3 pounds beef short ribs, cut into individual ribs
  • 1 cup beef broth or water
  • 2 green onions, thinly sliced for garnish


  1. In medium saucepan, heat cinnamon stick, star anise, honey, soy sauce, vinegar, sesame oil, garlic and ginger to a boil over medium-high heat; remove from heat and let cool. Place ribs in large bowl; toss with 3/4 of the honey mixture to evenly coat. Cover and refrigerate at least 1 hour or up to 12 hours. Cover and refrigerate remaining honey mixture.
  2. Preheat oven to 350°. Remove ribs from marinade; discard marinade. Place ribs in roasting pan; add broth and cover tightly with aluminum foil. Roast ribs 2-1/2 hours or until fork tender.
  3. In small microwave-safe bowl, heat reserved honey mixture, covered, in microwave oven on high 1 minute or until heated through, stirring once. Drizzle warmed reserved honey mixture over ribs and garnish with green onions.

  • 279 Calories
  • 12g Fat (5g Saturated)
  • 55mg Cholesterol
  • 462mg Sodium
  • 24g Carbohydrates
  • 0g Fiber
  • 19g Protein