Spiced Slow-Braised Beef Short Ribs
Experience the rich, comforting flavors of Spiced Slow-Braised Beef Short Ribs. Slow-cooked to perfection, these tender and succulent short ribs are infused with aromatic five-spice powder and star anise, delivering a delightful depth of flavor. This dish features a savory blend of fresh vegetables and a luscious sauce, making it a perfect centerpiece for gatherings or cozy family dinners. Serve it over mashed potatoes or steamed rice to soak up the rich sauce and enjoy a comforting meal that warms the heart.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
beef short ribs
8 lbs (none)
five-spice powder
2 teaspoons (none)
star anise
2 (none)
water
as needed (for braising)
oil
1 tablespoon (for cooking)
garlic
1 tablespoon (mashed)
ginger
1 teaspoon (finely chopped)
tomatoes
3 cups (cut into 1 1/2 inch cubes)
celery
2 cups (cut into 1 1/2 inch cubes)
onion
1 cup (peeled and cubed)
brandy
1 tablespoon (for deglazing)
tomato sauce
2 cups (to taste)
brown sugar
1 cup (to taste)
liquid from braising
1 cup (reserved from initial cooking)
oyster sauce
to taste (for finishing)
Instructions
1
Start by preparing the spice pouch: wrap the five-spice powder and star anise in a piece of cheesecloth; tie securely to create a sachet.
2
In a large 10-quart pot, place the beef short ribs in a single layer and add the spice sachet along with enough water to fully cover the ribs. Cover the pot and bring the mixture to a gentle simmer over medium heat. Let it simmer for about 1 hour, allowing the liquid to reduce by half.
3
After an hour, carefully remove the ribs from the pot and set them aside. Retain the braising liquid for later use.
4
In the same pot, heat the oil over medium heat. Add the mashed garlic, ginger, diced tomatoes, celery, and onion. Stir-fry the vegetables for about 2-3 minutes until they begin to soften.
5
Deglaze the pot by adding the brandy, stirring to combine and scrape up any flavorful bits stuck to the bottom.
6
Return the short ribs to the pot, along with the reserved braising liquid. Add the tomato sauce and brown sugar, mixing to combine well.
7
Bring the mixture to a gentle simmer and let it cook for an additional 30-45 minutes, or until the sauce has thickened to your liking and the beef is fork-tender.
8
Finish by adding oyster sauce to taste, adjusting for flavor. Before serving, carefully remove the cheesecloth pouch and discard it.
9
Serve the short ribs hot, ideally with a side of mashed potatoes or steamed rice to enjoy the flavorful sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spiced Slow-Braised Beef Short Ribs?
This is a comforting dish featuring tender beef short ribs slow-cooked with aromatic five-spice powder, star anise, and a rich tomato-based sauce.
What quantity of beef is required for this recipe?
The recipe calls for 8 lbs of beef short ribs.
What are the primary spices used for flavoring?
The main flavors come from two teaspoons of five-spice powder and two star anise pods.
How should I handle the spices during the cooking process?
Wrap the five-spice powder and star anise in a piece of cheesecloth and tie it securely to create a spice sachet or pouch.
What size pot is recommended for this recipe?
A large 10-quart pot is recommended to accommodate the 8 lbs of ribs and the braising liquid.
How long is the initial simmering process for the ribs?
The ribs should simmer for about 1 hour until the water has reduced by half.
Do I need to keep the braising liquid after the first hour?
Yes, you should retain the braising liquid as 1 cup of it is used later to build the sauce.
What aromatics are used in the sauté step?
The recipe uses mashed garlic and finely chopped ginger.
Which vegetables are added to the braise?
The dish includes 3 cups of tomatoes, 2 cups of celery, and 1 cup of onion.
How should the vegetables be prepared?
Tomatoes and celery should be cut into 1 1/2 inch cubes, while the onion should be peeled and cubed.
What is used to deglaze the pot?
One tablespoon of brandy is used to deglaze the pot after stir-frying the vegetables.
When do I add the tomato sauce?
The tomato sauce is added after returning the short ribs and the reserved braising liquid to the pot.
How much brown sugar is in the recipe?
The recipe uses 1 cup of brown sugar to add sweetness to the sauce.
How long is the second simmer once all ingredients are combined?
The mixture should simmer for an additional 30 to 45 minutes.
How do I know when the beef is fully cooked?
The beef is ready when it is fork-tender and the sauce has thickened to your liking.
What is the final seasoning added before serving?
Oyster sauce is added to taste at the very end to finish the dish.
What should I do with the spice pouch before serving?
Carefully remove the cheesecloth pouch and discard it before plating the ribs.
What are the recommended side dishes?
This dish is best served over mashed potatoes or steamed rice to soak up the flavorful sauce.
Is this recipe considered comfort food?
Yes, it is tagged as comfort food and a hearty meal due to its rich flavors and tender texture.
Can I substitute the brandy?
If you prefer not to use alcohol, you can deglaze with a small amount of beef broth or water.
How much garlic and ginger is needed?
You will need 1 tablespoon of mashed garlic and 1 teaspoon of finely chopped ginger.
What is the purpose of the five-spice powder?
It provides an aromatic, Asian-inspired depth of flavor that characterizes the dish.
Does this recipe require a lot of oil?
No, it only requires 1 tablespoon of oil for sautéing the vegetables.
Can I adjust the sweetness of the sauce?
Yes, while the recipe calls for 1 cup of brown sugar, you can adjust the amount to suit your taste.
Why is the water reduced by half in the first step?
Reducing the liquid concentrates the flavors of the beef and the spices in the sachet.
Is this a spicy dish?
The dish is 'spiced' with aromatics like ginger and five-spice but is not necessarily 'spicy' in terms of chili heat.
Can I make this ahead of time?
Yes, braised dishes like this often taste even better the next day after the flavors have melded.
What is the texture of the sauce?
The sauce is described as luscious and rich, thickened during the final 30-45 minutes of simmering.
Do I need to sear the meat first?
According to these instructions, the meat is simmered first rather than seared, which helps keep it tender.
How do I serve the leftovers?
Reheat the ribs gently in their sauce on the stovetop until warmed through, then serve with your choice of starch.