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Red braised short ribs
A Shanghai inspired braise with soy, Shaoxing wine and star anise.
A Shanghai inspired braise with soy, Shaoxing wine and star anise. A signature recipe from the China chapter of A Season of Flavor.
At the table
Make this dish part of your own race weekend tradition. Prepare the ingredients, take your time with the method and share the meal.
30 minPreparation180 minCooking4ServingsMediumDifficulty
Equipment: Heavy pot with lid; tongs
Ingredients
- 900 g beef short ribs, bone in
- 2 tbsp vegetable oil
- 4 slices ginger
- 4 cloves garlic, smashed
- 2 green onions, cut into 5 cm pieces
- ½ cup Shaoxing wine
- ½ cup light soy sauce
- ¼ cup dark soy sauce
- 2 tbsp rock sugar
- 2 star anise
- 1 cinnamon stick
- 2 cups beef stock or water
Method
- Pat the ribs dry. Heat oil in a large pot over medium high heat. Sear the ribs on all sides until deeply browned, then remove and set aside.
- Add ginger, garlic and green onions to the pot. Sauté until fragrant.
- Pour in the Shaoxing wine and simmer for 1 minute, scraping up browned bits.
- Return the ribs to the pot. Add soy sauces, rock sugar, star anise, cinnamon and stock. Bring to a gentle boil.
- Cover and braise over low heat for 2½ 3 hours until tender. Check occasionally and add water if needed to prevent drying out.
- Uncover and simmer for 10 to 15 minutes until the sauce thickens and coats the ribs.
- Serve with steamed rice, blanched greens and sliced green onions.
