Braised Beef Short Ribs
What You Will Need
Ingredients
- 2 tablespoons neutral oil
- 1.5 kilograms beef short ribs, cut into individual ribs
- 3 cloves garlic, crushed
- 1 tablespoon grated fresh ginger
- ⅓ cup Lee Kum Kee Panda Gluten Free Oyster Sauce
- ¼ cup Lee Kum Kee Hoisin Sauce
- 3 tablespoons each rice wine vinegar and Lee Kum Kee Gluten Free Soy Sauce
- 2 tablespoons brown sugar
- 2 teaspoons freshly cracked pepper
- 3 star anise
- 2 cinnamon sticks
- 3 cups chicken stock or water
- TO SERVE
- 2 teaspoons cornflour
- 2 tablespoons boiling water
- Lee Kum Kee Gluten Free Soy Sauce, to taste
- 1 medium red chilli, sliced
- white sesame seeds, to garnish
Made with
Lee Kum Kee products
How to make it
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Preheat the oven to 160ºC regular bake.
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In a heavy-based casserole dish, heat the oil over a medium heat. Brown the short ribs in batches until golden on all sides, then set aside.
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Reduce the heat then add the garlic and ginger and fry briefly until aromatic. Return the short ribs to the pan and add all the remaining ingredients.
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Cover tightly then braise for 4 hours or until the meat is tender and almost falling off the bone.
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Carefully remove the beef ribs from the dish and set aside.
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TO SERVE: In a small ramekin, whisk together the cornflour and boiling water.
Skim off any fat sitting on top of the braising juices then stir through the cornflour mixture. Simmer on the stovetop for 10 minutes until the sauce has reduced and thickened. Season with soy sauce to taste.
To serve, pour the glaze over the beef ribs and scatter over fresh chilli slices and sesame seeds.