Slow Cooked Red Braised Beef Short Ribs

By MiNDFOOD

Red Braised Beef Short Ribs
As the weather cools down, beef short ribs' full-bodied flavour and rich marbling make them the ideal savoury comfort food. Served with steamed rice or egg noodles, there's nothing better on a rainy winter's evening.

 

Serves 8

 

Ingredients

4 spring onions, halved

100g ginger, sliced

1 bulb garlic

8 star anise

2 cinnamon quills

1 ½ cup light soy sauce

1 cup Shaoxing wine

½ cup firmly packed dark brown sugar

2kg beef short ribs

Zest and juice of 1 orange

 

Method

Combine the onion, ginger, garlic, star anise, cinnamon, soy, Shaoxing, sugar and 2 litres water in a large saucepan over high heat, stirring to dissolve the sugar. Reduce heat to low and simmer for 30 minutes for flavours to infuse.

Meanwhile, place the ribs in a separate saucepan of cold water and place over high heat, cover with a lid and bring to the boil. Carefully remove ribs, discarding the liquid.

Preheat oven to 180°C (160°C fan forced). Add the ribs, orange zest and juice and braising liquid in a deep-sided roasting tray. Cover tightly with foil and place in the oven. Braise for 2 hours, or until ribs are tender and falling off the bone.

 

TO SERVE: Remove the ribs from the braising liquid. Return the braising liquid to high heat, bring to the boil and simmer for 15 minutes, or until reduced slightly. Serve ribs with steamed rice, Asian greens and plenty of braising liquid.

TO FREEZE: Place the ribs in containers or shred the meat off the bone. Cover with the braising liquid. Freeze for up to 3 months.

TO THAW: Place in the refrigerator for 3 hours.

TO REHEAT: Place the ribs in a large ovenproof dish, making sure they are covered entirely with braising liquid. Place in a preheated 180°C (160°C fan forced) oven, covered with foil and heat for 30 minutes.

 

Use this as a master recipe to make a spicy Mapo Tofu with Shredded Beef or Crispy Fried Beef with Orange Peel & Black Tea Vinegar:

 

Mapo Tofu with Shredded Beef

A traditional Sichuan dish, mapo tofu is made with simmered silken tofu flavored with fermented bean paste, beef, chili bean paste, and a handful of Sichuan peppercorns. The chili bean paste brings the heat, and Sichuan peppercorns bring a pleasantly numbing spiciness to this dish. Click here for the recipe.

Mapo Tofu with Shredded Beef

Crispy Fried Beef with Orange Peel & Black Tea Vinegar

This recipe is the perfect starter for a Chinese inspired banquet. If you would prefer to serve it as a main, it is best with steamed Asian greens. Click here for the recipe.

Crispy Fried Beef with Orange Peel & Black Tea Vinegar

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