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Ingredients
- 2 tbsp. olive oil
- 3 lbs. (1.3kg) beef short rib, cut into chunks
- 2 red onions, sliced
- 2 tbsp. fresh ginger, minced
- 4 cloves garlic, chopped
- 3 star anise
- 2 cinnamon sticks
- 1 tsp. chili flakes
- 2 oranges, zested & juiced
- Âľ cup (180ml) tamari sauce
- 1 ½ cups (360ml) beef broth
- 2 tbsp. ketjap manis
Prep Time:
45
Minutes
Directions
Cook Time:
360
Minutes
- Preheat the oven to 320°F (160°C).
- Add the olive oil to a large skillet and place over a medium/high heat. Add the beef short rib to the skillet and brown the ribs for 2-3 minutes on each side, then set aside on a plate. Do not overcrowd the skillet, instead work in batches until all the short ribs are browned.
- Using the same skillet, add the onions and cook for 5 minutes to soften. Next add the ginger, garlic, spices, orange zest and juice, and simmer for 2–3 minutes until fragrant. Add the tamari sauce, beef broth and ketjap manis and bring to a boil.
- Place the short rib in a deep-sided baking tray or dish, and pour over the sauce. Ensure the meat is completely submerged in the sauce before placing the tray into the hot oven. Braise the ribs in the oven for 5–6 hours, or until the beef is fall-apart tender. Remove from the oven and allow to rest for 5-10 minutes before serving.
NOTE: This recipe really benefits from being made the day before and kept in the refrigerator overnight. This allows all the flavours to meld together and also makes it easier to skim off the excess fat. The wait will be worth it, just make sure to reheat the ribs and sauce thoroughly before serving.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGHÂ PROTEINHP
- HIGHÂ PROTEINHP
- GLUTENÂ FREEGF
- GLUTENÂ FREEGF
- LOWÂ CARBLC
- LOWÂ CARBLC
- CONTAINÂ NUTSN
- CONTAINÂ NUTSN
- DAIRYÂ FREEDF
- DAIRYÂ FREEDF
- MEALÂ PREPMP
- MEALÂ PREPMP
