Beef Short Ribs in Hoisin | Everyday Gourmet S6 E1

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce + molasses

Plum sauce offers a similar sweetness, while the soy sauce and molasses combo mimics hoisin's flavor.

beef short ribs

🥗Healthier: flank steak

💰Cheaper: chuck roast

Flank steak is leaner, while chuck roast is more affordable and still flavorful.

Heat vegetable oil in a large saute pan over high heat, just enough to coat the bottom.

Sear the beef short ribs, meat side down, in batches if necessary, until browned, about 5-6 minutes total.

Remove the ribs and set them aside on a plate.

Slice 2 large onions and set aside; they will be added after the meat is browned.

Bruise 4 cloves of garlic and leave them whole; set aside.

Slice ginger finely and julienne it; set aside.

Once the ribs are browned, add the sliced onions to the pan and cook until they are soft and slightly colored, about 5 minutes.

Add the bruised garlic and sliced ginger to the onions and cook for another 5 minutes until soft.

Add 1 whole cinnamon stick and 2 star anise to the pan.

Finely chop coriander roots and add them to the mixture; reserve the leaves for garnish later.

Stir in 1/2 cup hoisin sauce, 1 tablespoon brown sugar, and 2 tablespoons soy sauce.

Pour in 1 liter of beef stock and bring the mixture to a boil.

Return the beef short ribs to the pan, placing them meat side down with the bone poking out.

Cover the pan with a lid and a piece of parchment paper cut to fit inside to trap steam.

Transfer the pan to the oven preheated to 160°C (320°F) and cook for 2 to 2.5 hours until the meat is tender and falling off the bone.

Remove the ribs from the oven and check for tenderness; the meat should be falling off the bone.

Take the ribs out and place them on a plate; set aside.

Turn the heat to medium-high and let the sauce bubble to reduce and thicken.

Once the sauce is thick and glossy, return the ribs to the pan to warm them up in the sauce.

Serve the ribs with rice and bok choy on the side, garnished with coriander leaves and spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens