Soy Braised Beef Short Ribs
Instructions
- 1
Cut beef ribs into individual portions between the bones. Pat dry with paper towels and season with black pepper.
- 2
Heat vegetable oil in a heavy Dutch oven or braising pot over medium-high heat. Sear the ribs on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
- 3
Reduce heat to medium. Add sliced ginger, crushed garlic cloves, and white parts of green onions. Sauté for 2 minutes until fragrant.
- 4
Add soy sauce, brown sugar, rice wine, and beef broth. Stir to dissolve sugar and bring to a simmer.
- 5
Return ribs to the pot along with star anise. The liquid should come about 2/3 up the ribs - add more broth if needed.
- 6
Cover tightly and transfer to a 325°F (160°C) oven. Braise for 2.5-3 hours, turning ribs once halfway through.
- 7
Check for tenderness - meat should be fall-off-the-bone tender. If not, continue cooking for another 30 minutes.
- 8
Remove ribs and strain the braising liquid. Skim fat from surface and reduce liquid on stovetop over high heat until thickened to a glaze consistency, about 10-15 minutes.
- 9
Return ribs to the reduced sauce, add sesame oil, and toss to coat. Garnish with sliced green onion tops before serving.
Chef's Note
"These fall-off-the-bone short ribs are pure comfort food magic - the aromatic soy glaze transforms tough meat into silky perfection. Serve over rice to soak up every drop of that incredible sauce, and don't rush the braising time - it's worth the wait!"
