Braised Beef Short Ribs with Dark Soy — Shanghai Red-Braised Beef Short Rib
Beef short ribs slow-braised Shanghainese-style in dark soy, Shaoxing wine, and rock sugar until meltingly tender and deeply lacquered.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Blanch 800g beef short ribs in boiling water 3 minutes, drain, rinse under cold water, pat dry. Slice 5 ginger slices, lightly crush 4 garlic cloves, tie 2 spring onion stalks in a knot. Measure dark soy, light soy, Shaoxing wine, rock sugar, water, and star anise. Finely slice 1 spring onion stalk for garnish.
Sear
Heat 1 tbsp oil in a wide casserole over medium-high heat. Brown ribs on all sides 4–5 minutes until deeply coloured. Remove and set aside.
Bloom
Add ginger, garlic, star anise, cinnamon stick, and spring onion knot to the casserole. Stir 30 seconds until fragrant.
Build
Add 3 tbsp dark soy, 2 tbsp light soy, 3 tbsp Shaoxing wine, 30g rock sugar, and 400ml water. Return ribs, bring to boil over high heat, skim foam. Reduce to lowest heat, cover, braise 90–100 minutes turning every 30 minutes until meat is very tender and pulling from bone.
Reduce
Remove lid, increase heat to medium. Reduce sauce 15 minutes, turning ribs frequently, until thick and deeply lacquered. Discard aromatics.
Plate
Scatter finely sliced spring onion over ribs and sauce, transfer to a serving bowl, and serve immediately over 400g steamed jasmine rice.
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