Braised beef short ribs
- Published: 8 Feb 21
- Updated: 18 Mar 24
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 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.
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Serves 4 -
Hands-on time 15 min, simmering time 3-4 hours
Nutrition
- Calories
- 644kcals
- Fat
- 41.3g (11.7g saturated)
- Protein
- 44.7g
- Carbohydrates
- 15.8g (11.4g sugars)
- Fibre
- 1.2g
- Salt
- 5.1g
delicious. tips
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.
For the harder-to-find ingredients, try larger stores, Asian supermarkets, japancentre.com or souschef.co.uk.