A tender braised meat dish is the hero of any celebratory dinner. It’s deceitfully easy and pleasantly hands-off. These Soy Braised Short Ribs are savory and complex from a mixture of star anise, whole cloves, bay leaf, white peppercorns, and a cinnamon stick in the braising liquid. This collection of spices and aromatics are heavily inspired by Taiwanese Beef Noodle Soup. Short ribs need time for the fat and tendons to break down, which allows for plenty of time for the soy sauce and spices to permeate and tenderize the meat. Once the short ribs are literally falling off the bone, they are ready to serve with rice, noodles or crispy rice cakes.
Recipe courtesy of EatChoFood.
Submitted by: Kristina Cho from San Francisco, California
Coat the short ribs in salt and set aside to bring up closer to room temperature, about 30 minutes.
Heat olive oil in a large braiser or heavy bottom pot over medium high heat. Add the short ribs in a single layer and sear each side until brown, 2 to 3 minutes each side. Add cinnamon stick, bay leaf, cloves, white peppercorns, star anise, brown sugar, soy sauce, fresh garlic, fresh ginger, and water. Bring to a simmer and reduce heat to medium-low (or whatever heat to maintain a gentle simmer). Cover with lid and let the short ribs cook until fall-of-the-bone tender, about 2 hours.
Remove the lid and discard the cinnamon stick, bay leaf, and star anise. Transfer the braised short ribs to a serving platter and spoon some of the braising liquid over them. Garnish with sliced green onions and serve with rice, noodles, or rice cakes.
More About This Recipe
Utilize whole good quality spices for the freshest and strongest flavors. Before serving the short ribs discard the larger spices, like the cinnamon stick, star anise, and bay leaf. They add delicious flavor to the braise but they aren’t super pleasant to bite directly into. These short ribs are delicious on their own but I highly recommend serving them with some of the braising liquid with a side of steamed rice, noodles, or crispy rice cakes. For crispy rice cakes, soak the rice cakes in water for 10 minutes and drain. Heat 2 tablespoons of oil in a pan over medium high heat. Add the rice cakes and toss in oil. Continue to cook and stir frequently until crispy.