Sticky soy-braised short ribs

Short ribs are hugely popular for good reason: not only are they economical, but cooking the meat on the bone adds heaps of flavour to this soy and anise-scented sauce.

  • Preparation time: 20 minutes, plus resting
  • Cooking time: 4 hours 10 minutes
  • Total time: 4 hours 30 minutes, plus resting

Serves: 4


1 tbsp vegetable oil

1kg beef short ribs

400g echalion shallots, trimmed and halved

2 garlic cloves, crushed

20g fresh root ginger, grated

2 star anise

3 tbsp dark soy sauce

500g fresh beef or chicken stock

1 lime, juice


1. 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.

2. Add the shallots to the pan and fry for 5 minutes, until golden and starting to soften, then add the garlic and ginger; cook for another 2 minutes. Add the star anise, soy sauce and stock. Return the meat to the pan with any resting juices, bring to the boil and reduce to a simmer.

3. Cover and simmer for 3 hours, until the meat is very tender. (At this stage you can either leave the meat on the bone or shred it with two forks.) Simmer, uncovered, for another 40-45 minutes, turning the ribs occasionally, until you have a rich sauce that coats the meat. If not, reduce it a little further.

4. Season, and add lime juice to taste. Rest for 15 minutes before serving with wasabi-spiked mashed potato or sticky rice, if liked.