Braised Beef Short Ribs Recipe

Soak the beef ribs in water to remove blood for an hour beforehand, then rinse them thoroughly and blanch them in cold water.

Bring to a boil over high heat and simmer for a few more minutes until the scum rises to the surface. Skim it off and set aside.

Prepare the ingredients: chop the scallions and ginger, crush the garlic, and wash and break the star anise, cinnamon, and bay leaves into small pieces. I didn't have any bay leaves, so I didn't add any. Be sure to add very little cinnamon, just a tiny bit is enough, or omit it altogether and put it in a small bowl with the rock sugar to avoid being rushed.

If you have onions, you can first simmer them to make onion oil over low heat; it will make the stewed meat very fragrant. If you don't have onions, you can use scallions instead.

Add the seasonings and sauté until fragrant.

After the spices release their aroma, add the steak and stir-fry over high heat. Sprinkle cooking wine along the edge of the pan. Once the cooking wine has evaporated, add light soy sauce and dark soy sauce. If you have chu hou sauce, you can also add a little.

Stir-fry evenly, then add hot water, bring to a boil over high heat, then reduce to low heat and simmer.

Beef short ribs are difficult to stew, so you can use a pressure cooker to save time, about half an hour. A regular pot will take 1.5-2 hours.

Prepare the side dishes; add whatever you like, wash and peel them.

Cut into suitable pieces and set aside.

After stewing the beef ribs until tender

Add the side dishes and bring to a boil over high heat. Taste the soup and add salt to taste.

Simmer over low heat for half an hour until the side dishes are fully cooked.

After reducing the sauce over high heat, it's ready to serve.