- 4 pounds beef short ribs cut through the bone into 2 1/2- to 3-inch pieces
- 1 pinch Salt and pepper
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 tablespoons minced fresh ginger
- 1 teaspoon black peppercorns
- 1/2 teaspoon anise seeds
- 1 (2 inch) cinnamon stick
- 5 sprigs fresh rosemary, rinsed
- 3 cups fat-skimmed beef broth
- 3/4 cup ruby port
- 1 cup tangerine or orange juice
- 1 tangerine or orange, rinsed and thinly sliced crosswise
- Rinse ribs and pat dry; trim off and discard excess fat. Sprinkle ribs lightly with salt and pepper, then place in a single layer, bones down, in a 12- by 17-inch roasting pan. Bake in a 450 degrees F oven until meat is beginning to brown, 15 to 20 minutes. With tongs, turn ribs. Add onion, carrots, celery, and ginger to pan around ribs, then mix to coat with fat in pan, and spread level. Bake until ribs are well browned and vegetables are beginning to brown, 15 to 20 minutes.
- Meanwhile, wrap peppercorns, anise seeds, cinnamon stick, and 2 of the rosemary sprigs in a double layer of cheesecloth, 10 inches square; tie closed with heavy cotton string. Add broth, port, tangerine juice, and spice bundle to pan. Stir gently to mix and scrape browned bits free. Cover pan tightly with foil.
- Bake in a 325 degrees F oven until meat is very tender when pierced, 2 to 2 1/2 hours. Uncover pan and discard spice bundle. With tongs, transfer ribs to a rimmed platter; cover and keep warm in a 200 degrees F oven. Remove pan from oven. Skim and discard fat from pan juices. Boil over high heat, stirring often, until reduced to 2 1/2 cups, about 10 minutes. Add tangerine slices and cook just until heated through, about 1 minute.
- Pour sauce over ribs on platter. Garnish with remaining rosemary sprigs. Add salt and pepper to taste.