Sticky soy-braised beef short ribs

  • Preparation time: 20 minutes + resting
  • Cooking time: Up to 4 hours
  • Total time: Up to 4 hours 20 minutes + resting
  • Serves:4


    1 tbsp vegetable oil
    1kg Waitrose British Beef Short Ribs
    400g Waitrose Shallots, trimmed and halved
    3 garlic cloves, crushed
    30g fresh root ginger, grated
    2 star anise
    3 tbsp dark soy sauce
    500g fresh beef stock
    1 lime, juice


    1. Heat the oil in a large casserole dish. Season the short ribs and brown over a medium-high heat for 3-4 minutes on all sides (you may need to do this in batches, adding a little more oil); set aside.

    2. Add the shallots to the pan and fry for 5 minutes, until golden and starting to soften. Add the garlic and ginger, then cook for another 2 minutes. Tip in the star anise, soy and stock. Bring to the boil, then reduce to a low simmer, returning the beef ribs to the pan along with any juices.

    3. Cover and simmer for 2-3 hours until the meat is very tender. (At this stage you can either leave the meat on the bone or shred into chunks with 2 forks.) Simmer, uncovered, for another 40-45 minutes, stirring regularly towards the end to prevent it from catching. You should have a rich sauce that coats the beef ribs; if not, reduce a little further. Add lime juice to taste, allow to rest for 15 minutes, then serve with wasabi-spiked mashed potato or sticky rice, if liked.


    Put all the ingredients apart from the oil (which you won’t need) and lime juice in a slow cooker. Cover and cook on low for 6-8 hours, or medium for 4-6 hours, until the meat is really tender. Set the ribs aside to rest, then pour the braising liquid into a pan and reduce over a high heat until syrupy. Add lime juice to taste; pour over the ribs to serve.

    Source: Read Full Article