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Orange and soy braised beef ribs
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Prep Time:
15 minutes
Cook Time:
270 minutes
Total Time:
285 minutes
Sticky Asian beef ribs with sweet and salty sauce, great for hosting.
Ingredients:
  • 18.40 gm vegetable oil
  • 1.8kg beef ribs
  • 1 large leek, white part only, thickly sliced diagonally
  • 6 strips orange rind, plus orange zest to serve
  • 5cm piece fresh ginger, peeled, thickly sliced
  • 3 garlic cloves, quartered
  • 1 cinnamon stick
  • 2 star anise
  • 1 tsp fennel seeds
  • 1/4 tsp ground cloves
  • 131.25 gm orange juice
  • 82.50 ml shao hsing (Chinese rice wine)
  • 86.63 gm soy sauce
  • 59.40 gm brown sugar
  • 2 green onions, thinly sliced
  • 1200.00 gm steamed white medium-grain rice
  • 2 bunches choy sum, steamed, to serve
Instructions:
  • In a large casserole dish, heat oil over medium-high heat. Brown the beef in 2 batches, turning until all sides are golden, about 5 minutes per batch. Transfer to a plate.
  • Lower the heat and introduce the leek into the pan. Saute while stirring for 5 minutes or until the leek begins to soften. Next, mix in the orange rind, ginger, garlic, cinnamon, star anise, fennel, and cloves. Stir and cook for 1 minute until the aroma is released. Pour in the orange juice, shao hsing, soy sauce, and 2 tablespoons of sugar. Allow it to come to a boil.
  • Place the beef back into the dish and generously season it with pepper. Lower the heat setting to low, cover the dish, and let it simmer for 4 hours, turning the beef every hour, until it becomes tender.
  • Gently place beef on a tray. Pour half of the cooking liquid into a saucepan and discard the rest. Stir in the rest of the sugar. Bring to a boil over high heat, then simmer on medium heat for 10 minutes until the sauce thickens and reduces by half.
  • Coat ribs with half of the delicious sauce, then top with fragrant onion. Serve alongside rice, choy sum, and drizzle with the remaining sauce for a mouthwatering meal.

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