Asian Braised Beef Short Ribs
Tender and flavorful beef short ribs marinated in a savory Asian-inspired sauce, cooked to perfection and garnished with aromatic herbs and spices.
Equipment
- Dutch oven, casserole dish or heavy oven-proof pot
- Grill or grill pan (optional)
- Tongs
- Knife and Cutting Board
- Serving platter
Ingredients
- 2 tbsp olive oil
For the Beef Short ribs
- 1.5 kg 3.5 lb beef short ribs
- Sea salt and black pepper to taste
For the Sauce
- ½ cup soy sauce
- 1 cup beef broth
- ¼ cup BBQ sauce
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 2 star anise
- 2 bay leaves
- 3 rosemary sprigs
- 2 tablespoons rice wine vinegar
- 4 cloves garlic - finely chopped
- 1- inch piece ginger - grated
- 2 large brown or yellow onions - chopped
- Fresh coriander - cilantro leaves, for garnish
- 1 teaspoon Sesame oil - at he end of the cooking process (optional)
- Fresh chili slices - for garnish
Instructions
- In a large mixing bowl season the beef short ribs with sea salt and black pepper.
- Preheat the oven to 162°C (325°F).
- Heat the oil in a large skillet or pan over medium-high heat.
- Sear the short ribs for about 3-4 minutes per side, or until nicely browned and caramelized on all sides. You may need to do this in batches.
- Transfer beef ribs to a Dutch oven, ovenproof pot or heavy casserole dish and set aside.
- Reduce the heat and sauté onions, garlic and ginger till softened.
- Add Chinese five spice and cook for a minute.
- In separate bowl, combine soy sauce, beef broth, BBQ sauce, oyster sauce, brown sugar, star anise, rosemary sprigs, bay leaves and rice wine vinegar.
- Add the sauce to the softened onions and bring the mixture to a gentle simmer.
- Remove form the stove, place the ribs meat side down, and pour the liquid over your casserole dish or oven proof pot.
- Cover with a lid and bake for 2.5 -3 hours, or until the meat is tender and falls off the bone.
- Once cooked, remove the ribs from the oven and transfer them to a serving platter.
- Skim off as much fat as possible from the sauce in the pan.
- Place the pan over medium-high heat on the stove and let the mixture simmer for 5-10 minutes, or until it has reduced and thickened slightly. Alternatively, you can add cornstarch slurry to help thicken the sauce.
- Taste, drizzle sesame oil and adjust the sauce for seasoning.
- Discard the bay leaves, star anise, and rosemary sprigs
- Garnish with coriander (cilantro) and sliced fresh red chillies for an extra kick.
- Serve hot with steamed rice, creamy mash potatoes, steamed Asian greens or your favorite side dishes.
Notes
Cooking Dish/Liquid Level: The liquid should cover the meaty side of the ribs; if necessary, top the liquid with a cup of water, and at the end, if the sauce is too thin, simmer it to reduce as explained in the step-by-step instructions above.
Nutrition
Calories: 535kcal | Carbohydrates: 52g | Protein: 48g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 200mg | Sodium: 1200mg | Fiber: 1.3g | Sugar: 10.5g | Vitamin C: 5mg | Calcium: 50mg | Iron: 3mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients used. Please use your preferred nutritional calculator for more detailed and personalised calculations.