Asian-Style Braised Beef Short Ribs
Beef short ribs braised low for nearly three hours in soy, brown sugar, star anise and rice wine vinegar until falling off the bone. Served with rice and Chinese broccoli.
Directions
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.
Cook's Note
Beef short ribs are ideal for slow cooking. You could also use 1kg beef blade steak, cut into 6cm chunks.