Asian Style Beef Ribs
These melt-in-your-mouth Asian-style beef short ribs are slow-cooked in a rich, aromatic sauce. Perfect for meal prep or a comforting weekend dinner.
Ingredients:
- Beef short ribs 1.5 kg (this would also work with blade/chuck steak, ideally grass-fed and with some bone in it)
- 1-2 tablespoons coconut oil (or extra virgin olive oil)
- 1-2 carrots, peeled and diced
- 1 large onion, diced
- 1 cup soy sauce – gluten free if necessary
- 1 tablespoon brown sugar
- 4 star anise pods
- 4 garlic cloves, finely chopped or crushed
- 1/4 cup apple cider vinegar,
- 2 cups beef stock
Method:
- Preheat oven to 160℃ (140℃ fan forced)
- Heat a heavy cast iron pot or casserole dish on the stove (I use a large Chasseur cast iron pot)
- Add some oil and brown the short ribs in batches, turning on all four sides until browned, then set aside.
- Once the meat is browned, add the diced carrot and onion. Add a dash more oil if required. Cook on medium for a few minutes until soft.
- Add soy sauce, brown sugar, apple cider vinegar and garlic. Stir through and cook for a minute or so.
- Add beef stock and stir through, then return beef ribs to the pot.
- Bring to a boil, then cover and bake on a low heat for at least 2-3 hours, ideally 3-5 if possible.
- Check intermittently and do not let the ribs dry out (add some water and stir if beginning to dry out)
Garnish with chopped spring onions and sesame seeds for extra flavour and crunch.
Serve with rice cooked in bone broth and my Easy Asian Slaw.
