Soy Braised Beef Short Ribs
Ingredients
- • 1.5 kg beef short ribs
- • 120 ml soy sauce
- • 100 g brown sugar
- • 60 ml rice wine or mirin
- • 500 ml beef broth
- • 30 g fresh ginger
- • 6 cloves garlic
- • 3 item star anise
- • 4 item green onions
- • 15 ml sesame oil
- • 30 ml vegetable oil
- • 1 sprinkle black pepper to taste
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.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
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!"
