Braised Sweet Short Ribs (Chinese spices)
Inspired by my love for Korean galbi jim. In Chinese cuisine we braise a lot of pork but often we don’t have a lot of warm beef dishes (we like cold-cuts, bbq, and soups haha). My take on a Chinese inspired galbi jim with ingredients that you will find in other Chinese staples. Sweet, fragrant and melt in your mouth….
Recipe:
1.5 lb shorts ribs
2 tbsp canola oil
55g rock sugar
5 garlic cloves
30g crushed ginger
1 whole yellow onion
2 stalks green onion
2 star anise
1 bay leaf
1 small cinnamon stick
1/2 shaoxing wine
1/4 cup dark soy sauce
4 cups of water
optional: 3 dried red chili peppers
Directions:
Boil water and when it starts to boil add in short ribs. Cook for 10 mins. Drain water and rinse short ribs to rid of impurities and scum. Cool down on side.
In a pan (medium-low heat) add in oil. Then add in rock sugar, chopped green onions, yellow onion, whole garlic cloves. Mix and break down rock sugar until it caramelizes.
When sugar is caramelized add in shaoxing wine. Mix until sugar melts into liquid. Add in dark soy and 2 cups water.
In a cheese cloth bag, add in star anise, bay leaf, and cinnamon stick. Put into pot.
Add in short ribs into the pot. Braise on low-heat or on low boil (adjust as needed). Cover pan with lid.
After 1.5 hours of braising, add in 2 more cups of water. Most of the water should be gone right before 3 hrs (adjust as needed- add more or turn down heat). When meat feels tender enough, turn up heat to reduce the sauce a little bit.
Enjoy with white rice, vegetables or on a clamshell bao bun :)
