Asian-Style Beef Short Ribs with Julienned Leeks
INGREDIENTS
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1-1/3 cups drained canned whole tomatoes, coarsely chopped
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1/2 cup soy sauce
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1/2 cup fino sherry, dry white wine, or dry vermouth
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2 tablespoons light brown sugar
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4 whole star anise
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6 to 6-1/2 pounds beef short ribs on the bone (each 3 to 4 inches long)
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Freshly ground black pepper
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1-1/2 tablespoons vegetable oil; more as needed
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6 cloves garlic, smashed and peeled
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1-inch piece fresh ginger (about 1 ounce), peeled and cut into 8 slices
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6 large scallions (white and green parts), cut into 2-inch lengths
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1 tablespoon unsalted butter
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3 medium leeks (white and light green parts), cut into 2-inch-long julienne strips (2 to 2-1/2 cups), rinsed, and dried well
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Kosher salt
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