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 out of 5 stars(1) Rate this recipe

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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