Chinese Braised Short Ribs

Chinese Braised Short Ribs

Serves 4 

These flavorful short ribs are slow-cooked to perfection with aromatic spices and hearty vegetables, creating a rich dish perfect for colder months—or any time you need some serious comfort food.

Ingredients:

• 1 pack of short ribs (4–5 ribs)
• 4 carrots, cut into large chunks
• 2 onions (red or white), quartered (keep the root intact)
• 1 head of garlic, peeled
• 1 large thumb-sized piece of ginger, julienned (if you don't know what this is I have a video on it!)
• Coriander stalks (fresh or frozen)
• 1 dried chili
• ½ cinnamon stick
• 1 teaspoon fennel seeds
• 1 teaspoon Sichuan peppercorns
• 1 heaped teaspoon Chinese 5-spice powder
• 2 teaspoons salt
• 10 cracks of black pepper from a peppermill
• 1 liter beef stock (or use a stock cube)
• 6 tablespoons soy sauce
• 3 tablespoons Shaoxing wine
• A drizzle of sesame oil

Instructions:

Prepare the Aromatics:

• Toast the fennel seeds and Sichuan peppercorns in a dry pan.
• Lightly grind the toasted spices in a pestle and mortar—don’t make a fine powder; leave it slightly coarse. Set aside.

Season the Ribs:

• In a bowl, mix the Chinese 5-spice powder, 2 teaspoons of salt, and 10 cracks of black pepper.
• Generously rub this seasoning mix over all sides of the ribs, ensuring an even coating.

Sear the Meat and Vegetables:

• Heat a pan over medium heat with a little sesame oil and a dash off neutral oil.
• Sear the ribs on all sides, being careful not to burn the spices. Once browned, transfer the ribs to your cooking pot (slow cooker, pressure cooker, or stovetop pan).
• In the same pan, sear the carrots, onions, and garlic until slightly caramelized, then add them to the pot with the ribs.

Build the Braise:

• Add 1 liter of beef stock to the pot.
• Stir in 6 tablespoons of soy sauce, 3 tablespoons of Shaoxing wine, the toasted fennel and Sichuan pepper mix, cinnamon stick, dried chili, julienned ginger, and halved coriander stalks.

Cooking Times:

• Pressure Cooker: 2 hours
• Slow Cooker: 8 hours on low
• Stovetop: 2–3 hours on low to medium heat (add more stock if needed to prevent drying out)

Reduce the Sauce:

• When the ribs are tender and falling off the bone, remove them from the pot.
• Strain the braising liquid and return it to the stove. Simmer until reduced by half, then taste and adjust seasoning if needed.

Serve:

• Plate the ribs with steamed rice and some bok choy on the side.
• Add a few pieces of carrot, onion, and ginger from the braise to the plate.
• Drizzle generously with the reduced sauce.
• Finish with toasted sesame seeds, fresh coriander leaves, and crispy onions.

This hearty dish is perfect for a cold winter’s night or whenever you need a warming, satisfying meal.

Enjoy, Del x