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A bowl of Asian beef short ribs garnished with fresh coriander and chillies

Asian Braised Beef Short Ribs

Alex Perth Foodie
Our Asian braised beef short rib recipe is surprisingly simple to cook and delivers plenty of beautiful Asian flavours! Slowly cooked in a honey-soy braising sauce infused with gorgeous aromatics such as ginger, garlic, shallots, star anise and cinnamon, all you need is a little patience to make this delicious fall-off-the-bone ribs!
Course Main Course
Cuisine Asian
Servings 4

Ingredients
  

  • 1.5 kg beef short ribs bone-in
  • 2 tbsp oil vegetable or canola
  • salt and pepper
  • 1 tbsp ginger grated
  • 5 cloves garlic minced
  • 2 shallots finely sliced
  • 3 star anise
  • 1 cinnamon stick small
  • coriander roughly chopped, to serve
  • red chillies finely sliced, to serve

Braising Sauce

  • 1 tbsp sesame oil
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup shaoxing wine
  • 1/4 cup light soy sauce
  • 2 cups beef stock
  • 1 cup water

Instructions
 

  • Preheat oven to 160C/325F (without fan).
  • Combine the braising sauce ingredients and set aside.
  • Season the beef ribs with salt and pepper.
  • Heat oil in a medium ovenproof pot over medium-high heat. Add half the ribs in and sear until gold brown on all sides. Remove and set aside. Repeat with the remaining ribs.
  • Turn the heat down to medium. Add the ginger, garlic and shallots. Sauté for a few minutes.
  • Turn up the heat and add the braising sauce, star anise and cinnamon stick. Scrape the bottom of your pot with a wooden spoon or silicone spatula to loosen any browned bits that are stuck at the bottom. Bring the sauce to a gentle simmer.
  • Return the short ribs to the pot. Arrange them so that they are all submerged. If you are unable to submerge all the ribs, you will need to transfer everything into a smaller ovenproof pot.
  • Cover the pot with the lid and place in the oven to cook for 3hrs, or until the meat is fork-tender.
  • Remove the beef ribs carefully onto a large serving dish. Cover to keep warm.
  • Skim off excess beef fat from the top of the remaining liquid in the pot.
  • Place the pot back onto the stove and bring the liquid to a simmer. Reduce the sauce to a thicker consistency. Taste the sauce for seasoning.
  • Spoon the sauce onto the beef ribs and garnish with chillies and coriander to serve.
Keyword Asian, beef, braised, saucy, short ribs