Succulent braised beef short ribs

Asian flavours, melt-in-your-mouth braised beef short ribs

This succulent braised beef short ribs recipe is a winner.

PREP TIME: 15 mins
COOKING TIME: 3 – 4 hrs – slow cooking so no stress
DIFFICULTY: easy
IDEAL FOR: one-pot meal, family, crowd-pleaser
BUDGET: £

Note: this is a delicious Asian flavoured dish.

So if you don’t cook much Asian inspired recipes, you may need to buy some store cupboard items like mirin, rice wine, soy, etc

WINE PAIRING TIP: Suzie (Michael Sutton’s Cellar) gave me a couple of different ranging wines to pair up with this braised beef short rib recipe.

The Jean Curial (£8.75) has a rich ripe flavour and is really good value.

Or if you want to push the boat out a little, then a supple Merlot like Chateau Noaillac (£16) from Médoc, Bordeaux, is lovely and velvety.

Succulent braised beef short ribs

This recipe came to me via Delicious Magazine, it’s from a Melbourne based cook, Julia Ostro

I love it because it has an Asian vibe to it so is a nice change from a wintry-type stew.

I also have an ongoing love affair with braised beef short ribs (or Jacobs Ladder).

Buy beef short ribs in advance

The only thing with short ribs as with oxtail…

They don’t often come in large quantities to the butcher.

And, although it’s not a cut that a lot of people use.

It’s still best to order in advance to avoid disappoint for a planned meal.

What are beef short ribs?

Short ribs come from the “short” portion of the rib—not the full rib – that would be huge.

A cow has 13 ribs and they count them from head to tail.

Rib no. 1 is at the shoulder (chuck primal)

And rib no. 13 is in the loin, or mid-back.

Short ribs come from ribs two through five, found in the chuck and brisket primal cuts, and six through eight, found in the rib and plate cuts.

They often have lot of fat and connective tissue.

Which is why they lend themselves to hands-off, low-and-slow cooking, like braising.

Fatty plate short ribs, the cheapest of the lot, are usually sold together as a slab.

Meaty-but-tough chuck and brisket short ribs are moderately priced, while beef back ribs (aka dinosaur ribs) from the rib primal, are the most tender and expensive.

What’s your favourite slow-cooked recipe? Leave a comment…

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5 from 3 votes

Succulent braised short ribs

Asian flavours on slow-cooked short ribs

Course Main Course

Keyword Asian, beef, jacobs ladder, low and slow, short ribs, slow cooking

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 4 people

Cost £

Equipment

• Casserole dish

Ingredients

• 2 tbsp extra-virgin olive oil
• 1.2 kg beef short ribs
• 1 shallot, chopped
• 4 garlic cloves, bruised
• 3cm piece fresh ginger, sliced
• 250 ml cooking sake e.g. Saitaku cooking sake. You may need to find it online, but I used dry sherry as a substitute)
• 500 ml beef or chicken stock
• 100 ml soy sauce
• 100 ml mirin or sherry You can fnid mirin in a supermarket or online
• 100 ml rice wine vinegar as above
• 2 tbsp brown sugar
• 1 star anise

Instructions

• Make sure your ribs are at room temperature before starting.
• In a casserole dish (with lid), heat the olive oil over high heat.

  Season the ribs with a little salt and sear them until golden all over. Remove them from the dish and pour off the excess oil/fat, leaving about a tablespoon in the dish.

  Now, add the garlic, ginger, shallot and cook for approx 3 mins or until they have some colour. Then pour in the sake and simmer for a couple of minutes before adding in the rest of the ingredients. Stir them well and then return the beef ribs.

  Bring to a gentle simmer and cook, with the lid on, over low heat for 3 – 4 hrs or until the beef is tender and falling off the bone.
• Once cooked, take the ribs out of the dish and place on a warm serving dish.
• Next, strain the sauce through a sieve into a small saucepan (you can put the aromatics on top of the beef) and on medium heat simmer the sauce for approx 10 mins to reduce slightly.

  Pour the sauce over the beef and serve.

Notes

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