braised beef recipe

A simple and aromatic braised beef dish with sweet &amp; mildly nutty flavour of dry sherry combined with the zesty &amp; earthy flavour of ginger &amp; pungent spices.

Instant Pot Braised Beef and Ginger Wine

extra virgin olive oil

garlic cloves,

ginger,

1.5kg (3Ib) gravy beef,

star anise

cloves

water

bok choy,

rice

For the Sauce:

¼ cup blackstrap molasses

coconut aminos

dry sherry

potato starch

salt

white pepper

For the Garnish:

coriander

spring onion (scallions) thinly sliced lengthwise

Meltingly tender Asian Braised Beef Short Ribs, perfect for entertaining or a comforting family meal.

Asian Braised Beef Short Ribs

vegetable oil

1.5 kg (3.5 lb) beef short ribs

brown onions,

cm (2 inch) piece of ginger, coarsely grated

Chinese five spice powder

soy sauce,

(125 ml) hoisin sauce

brown sugar (light

chicken stock

cinnamon

coriander (cilantro), finely chopped

red chillies, finely sliced

Preheat the oven to 160°C (320°F) (without fan).

Heat the oil in a large ovenproof pan (which has a fitted lid) over medium-high heat.

Sear the short ribs until they are browned and golden on all sides. You may need to do this in batches.

Remove the ribs to a large dish and set aside.

Add the onions, ginger and garlic to the pan. Sauté for a few minutes until the onions have softened.

Add the Chinese five spice powder and cook for about a minute.

Add the soy sauce, hoisin sauce, sugar, chicken stock, cinnamon stick and star anise.

Return the short ribs to the pan, along with any juices which have settled in the bowl.

Cut a piece of baking or parchment paper to fit the pan, and cut a small hole in the centre to allow the steam to escape. Place the baking paper directly on top of the stew &#8211; this helps to keep everything submerged while it&#8217;s cooking and to prevent the loss of too much moisture.

Cover the pan with a lid and place in the oven for about 2.5 to 3 hours, or until the meat is falling off the bone and a spoon cuts through the meat easily. Alternatively, you can cook on the stove over very low heat.

Use a slotted spoon to gently remove the ribs to a large dish.

Skim off as much fat as possible from the sauce in the pan.

Place the pan over medium-high heat on the stove and let the mixture simmer for 5-10 minutes, or until it has reduced and thickened slightly.

Serve the ribs with steamed Jasmine rice and steamed broccoli (or other Asian greens), with the sauce drizzled over the meat.

Garnish with coriander (cilantro) and red chillies.

Instructions for Stove Top and Oven

Follow Steps 1 to 10 as for cooking on the stove.

Make sure the liquid is below the 2/3 mark on the pot.

Cook on high pressure for 35 to 45 minutes. The length of time depends on how big your beef short ribs are. To err on the side of caution, I recommend checking for tenderness at 35 minutes. If a spoon does not cut through the meat easily, cook the meat for another 5 to 10 minutes on high pressure.

Once the meat is cooked until tender, continue with Steps 13 to 18 as for cooking on the stove.

Instructions for Pressure Cooker or Instant Pot

wow these short ribs look great and that sauce looks so rich and delicious. I actually have quite a bit of chinese five spice powder and think I will give this a try

These look amazing! And I love the idea of using these Asian flavors for a short rib.  Perfect for the coming colder months!

I can't event begin here! What a great recipe creation and your photos are excellent!

Oh my goodness this look absolutely amazing! It truly looks delicious!

I made this and it was easy and delicious. Will definitely make this again. Broccoli is the perfect partner.

Really good and even better the day after!

Made these short ribs last night... wow! delicious, great recipe. great balance of spices. I did go a little long on the cook time because I got busy elsewhere, so by the time I opened the lid on my dish, quite a bit of the sauce had reduced down and was quite concentrated... I saved it by whisking in a full can of coconut milk after removing the meat. It worked perfectly. Served with sticky rice and sautéed shitake mushrooms, and pok choi with black sesame. Tanks for the inspiration and recipe!

Made these short ribs last night... wow! delicious, great recipe. great balance of spices. I did go a little long on the cook time because I got busy elsewhere, so by the time I opened the lid on my dish, quite a bit of the sauce had reduced down and was quite concentrated... I saved it by whisking in a full can of coconut milk after removing the meat. It worked perfectly. Served with sticky rice and sautéed shitake mushrooms, and pok choi with black sesame. Thanks for the inspiration and recipe!

Absolutely delicious ! The flavours that come from this dish are amazing - become selfish with left overs

Brilliant recipe that came out perfectly! I wouldn’t change a thing. Thank you :)

Beautiful recipe!
Only additions were a dash of Shaosing wine at the beginning and a cube of fermented red bean curd!

I went through Bejing, China on my way back home to Canada after winter holidays in Thailand and had the best Braised Short Ribs in my life and have been looking for sequel recipe ever since. I've tried many, but none have ever come close to what I remember... until now! Your recipe on a scale of 1 to 10 is definitely a 12+. The flavors are incredible which suggest that they are even better than what I had in China. Thank you for ending my search as I'll be making this many times over with raves coming from the friends I serve it to.

I have made this dish several times over the past two years; it always works out well. Brown the meat well and give it enough time to cook slowly in the oven; the meat falls apart. Last night I gave my family a spoon and a fork to eat with, no knife required. The sauce is beautiful over rice.

I made this recipe tonight and I can honestly say this is one of the best meals I’ve made and eaten. Thank you for the pressure cooker and instant pot instructions, that’s what I used. Delicious!!!!!

Browned beef chunks braised&nbsp;to tender perfection. This is an easy yet super satisfying&nbsp;meal perfect for the winter months.

Braised Beef Recipe

3- 3 1/2 lb Beef chuck pot roast (boneless)

olive oil

tsp cumin (divide)

tsp paprika (divide)

salt (divide)

tsp black pepper (divide)

onion

garlic

red wine

Cut the beef into large chunks.

Heat olive oil in a skillet over high heat. Brown the beef chunks. Then remove them and set aside.

Cook the onions in the same skillet until they are fully cooked (or translucent).

In a Dutch oven pot, begin layering the ingredients in the following order; 1/2 browned beef chunks, 1/2 tsp cumin, 1/2 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, then half the sautéed onion and half the garlic (pressed).

Repeat step 4 with the remaining beef chunks.

Add the red wine and water to the meat and place the lid on top. Place the pot onto the cooktop and bring it to a boil. Place the pot into the oven for 1 1/2 -2 hours at 360 Fahrenheit. Cook until the meat is fully cooked through.

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Braised Beef Recipe

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