Caramel-braised Beef Short Ribs
Beef short ribs are a truly fantastic cut of meat. You can eat them like a steak, or stew them until their falling apart, and either way they won’t let you down. On the bone, they add mountains of flavour to a stew. This simple recipe is one of those where you just throw everything into the pot and let it go. Give it a try.
Serves 6-8
Ingredients
1 cup sugar
1 tbsp sesame oil
2kg beef short ribs
¼ cup Shaoxing wine
½ cup light soy sauce
¼ cup dark soy sauce
2 star anise
2 cinnamon sticks
2 tbsp toban jian (Sichuan chilli-bean sauce)
1 tsp fennel seeds
1 small bulb garlic, unpeeled, split in half crossways
1 onion, unpeeled, halved
5 slices ginger
4 thin spring onions, thinly sliced, to serve
1 bird’s eye chilli, thinly sliced, to serve
½ cup coriander leaves, to serve
steamed rice, to serve
Method
- Place a heavy casserole over medium-high heat and add ½ cup of sugar and ¼ cup of water. Bring to a golden caramel and then add the sesame oil and short ribs, rolling to coat in the caramel. Add the Shaoxing wine, the soy sauces, spices, toban jian, garlic, ginger, onion, remaining sugar, and top up with water. Cover and simmer for 2-3 hours until the short ribs are tender, stirring occasionally. Adjust for seasoning as required.
- Transfer the ribs to a serving plate and spoon over a little of the braising liquid. Scatter with the coriander, spring onions, and chilli to serve.
You can watch a video of this being made here:
Additional Tips
- Instead of short rib you could also use chuck steak, shin, osso bucco, ox tail, or any other slow-cooking cut.
- You could also cook this in the oven if you preferred. Cook everything on the stove until you get to the long-simmering part, then transfer it to a 170C oven for about 3 hours.
Love your cooking, your style too!! Thank u for sharing your wonderful recipes!!
Best beef recipe I come across by far. Easy to make and the outcome simply delicious. Thank you.
Best beef recipe I come across by far. Easy to make and the outcome simply delicious. Thank you.
Wow. So surprised how easy this was to make and super delicious it turned out. Definitely making this one again.
My sugar wouldn’t caramelise. Turned into a white grainy mess. Further research suggests I should first dissolve the sugar in the water before putting it onto med0high heat. Trying again. Wasted the first lot. Any suggestions?
Don’t touch the sugar when you’re trying to caramalise it. If it gets more brown in some areas, swirl the pot instead.