Sticky soy-braised beef short ribs

Name: Sticky soy-braised beef short ribs
Prep time: 20 min
Total time: 4 h 20 min
Yield: 4
Ingredients: 1 tbsp Vegetable oil; 1 kg Waitrose British Beef Short Ribs; 400 g Waitrose Shallots, trimmed and halved; 3 garlic cloves, crushed; 30 g fresh root ginger, grated; 2 star anise; 3 tbsp dark soy sauce; 500 g fresh beef stock; 1 lime, juice

This soy-glazed sticky braised beef is a perfect slow dish for entertaining. It works brilliantly on its own, or even better with wasabi-mash or sticky rice.

4.5 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook4 hrs
Total time4 hrs 20 mins
Plusresting

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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

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.
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.
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.

Cook’s tip

TO MAKE IN A SLOW COOKER

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

Typical values per serving when made using specific products in recipe