Caramel-braised Beef Short Ribs | Recipe | Easy Asian Home Cooking

beef short ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Pork ribs provide a similar texture, while chicken thighs are more affordable.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and suitable for various diets.

Prepare a large enameled cast iron pot for slow braising.

Cut the beef ribs into individual portions by cutting between the ribs.

Cut the head of garlic in half and cut the onion in half without peeling it.

Place the pot on the stove and add sugar and water to form a dark caramel.

Once the caramel is ready, add sesame oil and coat the beef ribs in the caramel to brown them.

Add a glug of shaoxing wine and both soy sauces to the pot.

Add the aromatics: garlic, ginger, and onion, along with the hard spices: fennel seeds, star anise, cinnamon stick, and Chinese chili bean sauce.

Top up with water to cover the beef and add more sugar for sweetness, mixing well.

Bring the mixture to a simmer, cover with a lid, and reduce the heat to maintain a low simmer for a couple of hours.

Check the pot every 30 minutes, stirring gently to ensure nothing sticks to the bottom.

Taste the braise and adjust seasoning with more sugar or salt as needed.

Once the meat is tender but not falling off the bone, remove from heat.

Finish the dish with fresh aromatics: chopped spring onion, coriander, and sliced fresh chili.

Cooking Techniques

Equipment Needed

Spice Level: