Braised beef short ribs
- February 2021
- Serves 4
- Hands-on time 15 min, simmering time 3-4 hours
Julia Busuttil Nishimura’s flavourful slow-cooked beef short ribs, braised for hours in sake and soy sauce, are an easy, comforting recipe perfect for winter weekends.
Julia says: “Secondary cuts of meat such as ribs are not only more affordable but they have so much flavour. They usually take longer to cook and often require a little more care than a prime cut, but it’s so worth it.”
This recipe is adapted from A Year of Simple Family Food by Julia Busuttil Nishimura (Plum £18.99).
Leftover braised beef can be used as part of this recipe for Bao buns with braised shortrib and pickled daikon.
- Dairy-free recipes
- 41.3g (11.7g saturated)
- 15.8g (11.4g sugars)
- 2 tbsp extra-virgin olive oil
- 1.2 kg beef short ribs
- 1 shallot, chopped
- 4 garlic cloves, bruised
- 3cm piece fresh ginger, sliced
- 250ml sake – we used Saitaku cooking sake (see Know-how)
- 500ml beef or chicken stock
- 100ml soy sauce
- 100ml mirin or sherry (see Know-how)
- 100ml rice wine vinegar (see Know-how)
- 2 tbsp brown sugar
- 1 star anise
- Heat the olive oil in a large heavy-based saucepan or cast-iron pot with a lid over a high heat. Season the ribs with a pinch of sea salt, then sear on all sides until golden. Remove and drain all but 1 tbsp oil from the pan. Fry the shallot, garlic and ginger for 3 minutes until coloured, then pour in the sake and simmer for 2 minutes. Add the remaining ingredients, stir well and return the beef ribs to the pan. Bring to a gentle simmer and cook, covered, over a low heat for 3-4 hours or until the meat is falling off the bone (see Tip).
- Remove the ribs from the pan and transfer to a warmed serving bowl. Strain the sauce through a sieve/colander into a small saucepan, adding the aromatics to the serving bowl with the beef. Increase the heat to medium and simmer the sauce for 10 minutes to reduce slightly. Pour the sauce over the beef to serve (see Tip and Make Ahead).
Instead of cooking on the hob, you could cook this in a 150°C/130°C fan/gas 2 oven for 3-4 hours until tender. Any leftover sauce from the beef will keep in the fridge for up to 3 days – try diluting it with hot water and using it as a stock for ramen or noodle soup.
Julia says: “The beef is also delicious served with steamed rice or stuffed into bao buns, which I like to keep in the freezer for steaming at short notice.”
Complete the recipe and allow to cool, then cover and chill for up to 2 days. Or transfer to a container and freeze for up to 1 month, defrosting in the fridge overnight before heating through to serve.
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