TasteToronto | Chinese-Style Braised Short Rib

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Chinese-Style Braised Short Rib

Easy

Chinese-Style Braised Short Rib

Nadia Boachie

Nadia Boachie

Chinese-Style Braised Short Rib

Method

Chinese-Style Braised Short Rib 15 Steps

  • Step 1

    Preheat oven to 375˚F. You will need a frying pan, baking tray and a dutch oven, crock pot or a deep stovetop pot.

  • Step 2

    In a mixing bowl, whisk together soy sauce, rice wine, hoisin sauce, brown sugar, sesame oil and stock/water until combined. Set aside.

  • Step 3

    Season short ribs with salt and pepper and coat with flour.

  • Step 4

    In a frying pan over medium-high heat, warm oil.

  • Step 5

    Add garlic, ginger and star anise to frying pan and cook, stirring until fragrant, about 5 minutes. Remove and set aside.

  • Step 6

    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.

  • Step 7

    Place garlic, ginger and spices into a crock pot, dutch oven or stovetop pot. 

  • Step 8

    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. 

  • Step 9

    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.

  • Step 10

    Return ribs to pan and bring to a simmer for about 10 minutes. 

  • Step 11

    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. 

  • Step 12

    Once tender, transfer the ribs to a platter and cover to keep warm.

  • Step 13

    For the glaze, remove 1 cup of braising liquid and skim off as much fat as possible from the surface.

  • Step 14

    Place the braising liquid in a sauce pan and cook on high heat until syrupy, about 15 minutes.

  • Step 15

    Divide the ribs among individual plates with rice and other veggies, spoon the glaze over the ribs and garnish with green onion.

Tags:

Cooking At Home

Toronto Recipes

Chinese-Style Braised Short Rib

Easy

Chinese-Style Braised Short Rib

Nadia Boachie

Nadia Boachie

Chinese-Style Braised Short Rib

Yields:

Serves 4

Prep Time:

0 hours 10 mins

Cook Time:

4 hours 0 mins

5.0

Rate This Recipe

Chinese

Main Dishes

Ingredients

Chinese-Style Braised Short Rib

  • 3 lbs English-cut bone-in short ribs (thick and cut into cubes) 

  • 3 tablespoons all purpose flour

  • 2 tablespoons olive oil

  • 2 cloves of garlic, smashed

  • 1/4 cup soy sauce

  • 1 tablespoon sesame oil 

  • 1/4 cup hoisin sauce 

  • 1/2 cup rice wine vinegar

  • 1/4 cup brown sugar

  • 2 cups of stock or water

  • 1 stub of ginger, thumb size, crushed

  • 2 pods of star anise   

  • Kosher salt

  • 2 green onions (pale green part) thinly sliced for garnish 

  • Cooked white or brown rice, to serve

  • Preferred vegetables to serve (optional)

  • Freshly ground black pepper

Send list of ingredients to myself

Method

Chinese-Style Braised Short Rib 15 Steps

  • Step 1

    Preheat oven to 375˚F. You will need a frying pan, baking tray and a dutch oven, crock pot or a deep stovetop pot.

  • Step 2

    In a mixing bowl, whisk together soy sauce, rice wine, hoisin sauce, brown sugar, sesame oil and stock/water until combined. Set aside.

  • Step 3

    Season short ribs with salt and pepper and coat with flour.

  • Step 4

    In a frying pan over medium-high heat, warm oil.

  • Step 5

    Add garlic, ginger and star anise to frying pan and cook, stirring until fragrant, about 5 minutes. Remove and set aside.

  • Step 6

    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.

  • Step 7

    Place garlic, ginger and spices into a crock pot, dutch oven or stovetop pot. 

  • Step 8

    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. 

  • Step 9

    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.

  • Step 10

    Return ribs to pan and bring to a simmer for about 10 minutes. 

  • Step 11

    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. 

  • Step 12

    Once tender, transfer the ribs to a platter and cover to keep warm.

  • Step 13

    For the glaze, remove 1 cup of braising liquid and skim off as much fat as possible from the surface.

  • Step 14

    Place the braising liquid in a sauce pan and cook on high heat until syrupy, about 15 minutes.

  • Step 15

    Divide the ribs among individual plates with rice and other veggies, spoon the glaze over the ribs and garnish with green onion.

Tags:

Cooking At Home

Toronto Recipes

Chinese-Style Braised Short Rib