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As the air turns crisp and the days grow shorter, it’s the perfect time to savor rich, comforting flavors that warm you from the inside out. This Boneless Beef Short Ribs in Smoky Tea Sauce is just the thing—slow-cooked, hearty, and infused with the deep, woodsy notes of our Lapsang Souchong, often called the “Single Malt Scotch of Teas.”

Whether you’re hosting a cozy fall dinner or just want to bring a little warmth to your weekend, this recipe is a delicious way to embrace the season. Light the grill (or the oven) and enjoy the taste of autumn, The Tea Smith style.

Boneless Beef Short Ribs in Smoky Tea Sauce

Ingredients

• 2 Tbsp. + 1 Tbsp. loose leaf Lapsang Souchong tea
• 1/2 tsp. Sichuan OR black peppercorns
• 4 whole OR 2 tsp. ground star anise
• 1/2 tsp. ground ginger
• 1/4 tsp. salt
• 2 lbs. boneless beef short ribs
• 1 1/2 cups vegetable stock or water
• 2 Tbsp. oil (plus more if needed)
• 1 1/2 cups chopped onion
• 4 garlic cloves, minced
• 3/4 cup chopped carrot
• 1 cup chopped red bell pepper
• ½ cup chopped celery
• 2 Tbs. chopped fresh cilantro OR parsley

Instructions

1. Grind tea, peppercorns, anise, ginger, and salt until very fine using a spice mill, cleaned coffee grinder, blender, or mortar and pestle. Rub spice mix all over short ribs. Let coated ribs sit for 30 minutes.
2. Heat the stock or water to boiling. Remove from heat. Steep remaining 1 Tbsp. of tea in hot liquid for 5 minutes using a tea ball or strainer. Remove the tea leaves.
3. Heat oil on high heat in a large, deep pan and brown short ribs on all sides. Set aside.
4. Reduce heat to medium high. Add more oil to pan if needed and sauté onion until lightly browned.
5. Add garlic; sauté until golden.
6. Add carrot, bell pepper, and celery. Sauté for one minute.
7. Put meat back in pan and add 1 cup of the reserved tea liquid. Bring to a simmer.
8. Cover, reduce heat to keep at simmer, turning meat and stirring occasionally and adding additional tea liquid if needed.
9. Cook about 1 1/2 to 2 hours until very tender. Remove meat and keep warm.
10. Cook sauce uncovered on high until reduced about in half.
11. Pour sauce over short ribs. Sprinkle with chopped herbs.

Adapted from Blog Appetit.