Prep: 1. Preheat oven to 300. 2. Dice: carrots, celery, onion. 3. Grate ginger and zest orange. Make: 1. Coat short ribs with salt and pepper. 2. Heat oil in heavy pan, brown ribs on all sides, remove from pan. 3. Saute for 5 minutes: carrots, onion, celery, ginger. 4. Add tomato paste and wine, reduce heat, stir, scraping up any bits stuck to the bottom; reduce liquid by half. 5. Add back ribs and add stock, anise, zest, bay leaves. 6. Cook, covered in oven until fork tender, about 3 hours.
A long slow cook in the oven - perfect for a cozy winter Sunday. If you want to exclude the wine just use more beef stock instead.