A cozy, wine-braised beef stew served phở-style over rice noodles. Get the ribs marinating in the morning and dinner mostly takes care of itself.

Ingredients

For the beef marinade

• 2 lbs finger ribs
• 1 Tbsp fish sauce
• 1 tsp chicken bouillon
• 1 tsp five spice
• 1 tsp smoked paprika
• 2 Tbsp red wine
• Ginger, smashed
• Shallot and garlic, minced

For the soup

• 32 oz beef broth
• 1 yellow onion
• 4 chunks of ginger
• 1 shallot
• 2 star anise
• 1 cinnamon stick
• 1 Tbsp tomato paste
• 4 tomatoes
• Fish sauce, to taste
• Cooking oil, a splash

For serving

• Phở noodles, cooked
• ½ onion, shaved
• Green onion
• Cilantro

Instructions

1. Mix the beef with the marinade ingredients in a large bowl. Refrigerate and marinate for at least 5 hours.
2. In a skillet over high heat, char the onion, shallot, ginger, star anise and cinnamon.
3. In a large pot over medium-high heat, add a splash of oil and sear the beef.
4. Add the tomato paste and mix well.
5. Add the beef broth and the charred aromatics.
6. In a separate skillet over medium heat, steam the halved tomatoes with a little water for 10 minutes, until the skins peel off easily. Peel and discard the skins.
7. Add the tomatoes to the pot, cover and simmer for 1 hour.
8. Season with fish sauce to taste and remove the aromatics.
9. To serve, add phở noodles, shaved onion and green onion whites to a bowl, then the stew and broth. Garnish with cilantro and green onion.

Notes & substitutions

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