Braised beef short ribs with star anise
These slow-braised beef short ribs are cooked with star anise and soy, to create a rich, spiced sauce. The prunes break down in the sauce and add sweetness, which complements the beef perfectly, although you could also use honey or sugar. Serve this with plenty of white rice and some greens such as choi sum or pak choi.
Ingredients
Metric
Imperial
Beef short ribs
- 1 dash of neutral oil
- 1 onion, finely sliced
- salt to taste
- 6 garlic cloves, grated to a paste
- 1 knob of ginger, grated to a paste
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1 tsp five-spice powder
- 800ml of beef stock, plus an extra 250ml for topping up if needed
- 4 beef short ribs, about 1kg
- 2 star anise
- 1 tbsp of dark soy sauce
- 2 tbsp of rice wine vinegar
- 1/2 tsp ground white pepper
- 100g of prunes, or use 2 tbsps honey
Garnish
- 1 handful of fresh mint leaves, chopped
- 1 handful of coriander leaves, chopped
- 1 mild red chilli, finely sliced
- 1 spring onion, finely sliced
Method
Preheat the oven to 170°C/gas mark 3
Add the garlic and ginger and cook, stirring, until fragrant and soft. This should be about a minute or so
- 6 garlic cloves, grated to a paste
- 1 knob of ginger, grated to a paste
Add the coriander seeds, cumin seeds and five spice then cook for another minute. Take care not to burn the spices and add another dash of oil if necessary
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1 tsp five-spice powder
Add the stock, followed by the short ribs, star anise, soy sauce, vinegar and some salt and the white pepper. Put the lid on and transfer to the oven for 3 hours, 30 minutes, or until the ribs are tender (the exact cooking time will vary depending on size and shape of the ribs)
- 800ml of beef stock
- 4 beef short ribs, about 1kg
- 2 star anise
- 1 tbsp of dark soy sauce
- 2 tbsp of rice wine vinegar
- salt to taste
- 1/2 tsp ground white pepper
After the ribs have been cooking for 2 hours 30 minutes, add the prunes and top up with more stock if needed
- 100g of prunes
- 250ml of beef stock
Serve the short ribs garnished with the herbs, red chilli and spring onion
- 1 handful of fresh mint leaves, chopped
- 1 handful of coriander leaves, chopped
- 1 mild red chilli, finely sliced
- 1 spring onion, finely sliced
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