Asian-Style Braised Beef Short Ribs
- 15min prep
- 3hr 20min cook
- 4 Servings
2 tablespoons sunflower oil
1.2kg beef short ribs (see notes)
1 onion, chopped
1 carrot, sliced
1 cup (250ml) light soy sauce
1 firmly packed cup (250g) brown sugar
4 star anise
5 garlic cloves
½ cup (125ml) rice wine vinegar
2 cups (500ml) beef stock
½ teaspoon sesame oil
3 spring onions, sliced
Steamed rice, to serve
Chinese broccoli, to serve
Sliced red chilli, to serve
Preheat the oven to 160°C.
Heat oil in a flameproof casserole over medium-high heat. Season the beef, then in batches, cook for 3-4 minutes until browned all over. Remove from pan.
Add the onion and carrot, then cook, stirring, for 2-3 minutes until browned.
Add the soy, sugar, star anise, garlic, vinegar, stock, sesame oil and two-thirds of the spring onion and bring to a simmer.
Add beef, then cover and transfer to the oven. Roast for 2 ½-3 hours until meat is tender and falling off the bone.
Serve with rice, Chinese broccoli, chilli and remaining spring onion.
Beef short ribs are ideal for slow cooking. You could also use 1kg beef blade steak, cut into 6cm chunks.