Chinese-Style Braised Short Rib 15 Steps
Preheat oven to 375˚F. You will need a frying pan, baking tray and a dutch oven, crock pot or a deep stovetop pot.
In a mixing bowl, whisk together soy sauce, rice wine, hoisin sauce, brown sugar, sesame oil and stock/water until combined. Set aside.
Season short ribs with salt and pepper and coat with flour.
In a frying pan over medium-high heat, warm oil.
Add garlic, ginger and star anise to frying pan and cook, stirring until fragrant, about 5 minutes. Remove and set aside.
Working in batches, add the flour coated short ribs and sear in the frying pan until all sides are browned. Remove ribs to a plate and set aside.
Place garlic, ginger and spices into a crock pot, dutch oven or stovetop pot.
If using a crock pot: put all ingredients (spices, wet ingredients, seared beef) into crock pot, turn on low and cook for ~4-6 hours or turn to high and cook for ~3-4 hours until the sauce has reduced and beef is tender.
If using a dutch oven, or deep stovetop pot: stir in combined mixture of soy sauce, rice wine, hoisin sauce, sesame oil, sugar and water/stock and bring to a boil.
Return ribs to pan and bring to a simmer for about 10 minutes.
If using a dutch oven: cover and transfer to oven to cook (reduce oven to 325˚F), turning occasionally, until meat pulls easily with your fork, about 2 hours. If using deep stovetop pot: turn element to low heat and simmer for ~2 hours, watching for tenderness of meat and liquid level in case short ribs need more or less time.
Once tender, transfer the ribs to a platter and cover to keep warm.
For the glaze, remove 1 cup of braising liquid and skim off as much fat as possible from the surface.
Place the braising liquid in a sauce pan and cook on high heat until syrupy, about 15 minutes.
Divide the ribs among individual plates with rice and other veggies, spoon the glaze over the ribs and garnish with green onion.