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.