Waitrose and Partners
Sticky soy-braised beef short ribs

Sticky soy-braised beef short ribs

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

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  • 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


  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. 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.

  3. 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


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


2,129kJ/ 510kcals



Saturated Fat












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4 out of 5 stars1 rating