Tim Dela Cruz Asian Braised Beef Short Ribs With Broth & Grilled Pak Choi
- Prep time 5Min
- Cook time 20Min
- Technique Braise
- Meat Lamb
- Cut Short Ribs
- Serves 210
Tender, fall-off-the-bone beef short ribs braised in a fragrant soy, spice and vinegar broth, served with jasmine rice and grilled pak choi for a bold Asian-inspired dish.
Ingredients
- 1kg beef short ribs
- 600ml beef stock
- 150ml soy sauce
- 100ml Chinese rice wine vinegar
- 200g brown sugar
- 50g ginger chopped
- 30g lemon grass whole
- 2 red chillies
- 4 whole garlic cloves
- 4 shallots chopped
- 2 cinnamon stick
- 4 star anise
- 400g Jasmine rice
- Half bunch of coriander
Method
- Sear the short ribs till it’s golden brown then set aside
- On the same pan sauté the shallots, ginger, garlic, cinnamon, star anise and lemon grass
- After sautéing add the brown sugar till it starts to caramelised then deglaze the pan with the stock, soy and vinegar
- Add the short rib back to the pan, bring to a boil then cook in the oven for 3 hours at 160 degrees till tender
- Remove the short ribs and strain off the cooking liquid till it’s reduced
- Served with steam jasmine rice, grilled pak choi, fresh red chillies and chopped coriander
