Port-braised Short Ribs with Ginger and Star Anise

Rinse ribs and pat dry; trim off and discard excess fat. Sprinkle ribs lightly all over with salt and pepper, and place in a single layer, bones down, in a 12x17 inch roasting pan.

Bake in a 450° regular, or convection, 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 longer.

Meanwhile, wrap peppercorns, star anise, cinnamon stick, and rosemary in a double layer of cheesecloth, 10 inches square; tie closed with heavy cotton string.

To pan, add broth, tangerine juice, port, and spice bundle. Stir gently to mix and scrape browned bits free from bottom. Cover pan tightly with foil.

Bake in a 325° regular, or convection, oven until meat is very tender when pierced, 2-2 1/2 hours. Uncover pan and discard spice bundle. With tongs, transfer ribs to a rimmed platter; cover and keep warm in a 200° 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 rosemary. Add salt and pepper to taste.