As the weather cools down, beef short ribs’ full-bodied flavour and rich marbling make them the ideal savoury comfort food. Served with steamed rice or egg noodles, there’s nothing better on a rainy winter’s evening.
4 spring onions, halved
100g ginger, sliced
1 bulb garlic
8 star anise
2 cinnamon quills
1 ½ cup light soy sauce
1 cup Shaoxing wine
½ cup firmly packed dark brown sugar
2kg beef short ribs
Zest and juice of 1 orange
- Combine the onion, ginger, garlic, star anise, cinnamon, soy, Shaoxing, sugar and 2 litres water in a large saucepan over high heat, stirring to dissolve the sugar. Reduce heat to low and simmer for 30 minutes for flavours to infuse.
- Meanwhile, place the ribs in a separate saucepan of cold water and place over high heat, cover with a lid and bring to the boil. Carefully remove ribs, discarding the liquid.
- Preheat oven to 180°C (160°C fan forced). Add the ribs, orange zest and juice and braising liquid in a deep-sided roasting tray. Cover tightly with foil and place in the oven. Braise for 2 hours, or until ribs are tender and falling off the bone.