- Serves4
- CourseMain meal
- Prepare20 mins
- Cook4 hrs
- Total time4 hrs 20 mins
- Plusresting
Ingredients
- 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
Method
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.
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.
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
TO MAKE IN A SLOW COOKER
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
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,129kJ/ 510kcals |
|---|---|
Fat | 30.4g |
Saturated Fat | 12g |
Carbohydrates | 5.3g |
Sugars | 4.1g |
Fibre | 4.2g |
Protein | 51g |
Salt | 2.4g |