Last night I made the asian style, braised short ribs which is in the November, 2003 issue of Fine Cooking (in stores now). They were nothing short of spectacular! Actually, I made the short ribs on Thursday and served them last night (Friday).
My grocery store didn't have star anise, and Penzey's was already closed, so I used 1/2 teaspoon of Chinese five spice powder instead. Everyone loved them, and they were pretty easy to prepare.
I just thought I'd share this in case anyone is looking to try out a new recipe this weekend.