Soy Sauce–Marinated Short Ribs with Ginger

Ingredients for Soy Sauce–Marinated Short Ribs with Ginger

• 475ml soy sauce

• 240ml sugar

• 2 tablespoons toasted sesame oil

• 1 tablespoon crushed red pepper flakes

• 6 garlic cloves, chopped

• 1 (2-inch) piece ginger, peeled, chopped

• 8 star anise pods

• 4 (2-inch-thick) English-style bone-in beef short ribs (about 450g each)

• 1 tablespoon cornflour

• 1 tablespoon fresh lime juice

• 475ml cooked white rice (from 190g uncooked)

• 1 spring onion, thinly sliced

• 1 teaspoon toasted sesame seeds

• Lime wedges and Sriracha (for serving)

How to make Soy Sauce–Marinated Short Ribs with Ginger

Whisk soy sauce, sugar, oil, red pepper flakes, garlic, ginger, star anise, and 240ml water in a large bowl until sugar is dissolved. Add short ribs and place a small plate on top of short ribs to keep submerged. Cover bowl and chill at least 8 hours and up to 1 day.

Preheat oven to 163°C. Transfer marinade and ribs to a large Dutch oven and bring to a simmer over medium heat. Cover and braise in oven, turning meat once, until ribs are very tender but not quite falling off the bone, 1 1/2–2 hours.

Transfer ribs to a medium bowl and cover with foil to keep warm. Strain braising liquid into a medium saucepan; discard solids. Let sit a minute or so to settle, then ladle off fat from surface; discard. Bring braising liquid to a boil and cook, whisking occasionally, until reduced by half, 10–15 minutes.

Whisk cornflour and 45ml water in a small bowl to make a slurry, then whisk into reduced braising liquid. Cook over medium, whisking constantly, until glaze is thick and bubbling, about 1 minute. Remove from heat and stir in lime juice.

Mound rice in centre of shallow bowls and place ribs on top. Drizzle about 2 tablespoons glaze over each (you’ll have plenty left over; save it and serve with grilled steak or chicken). Top with spring onion and sesame seeds. Serve with lime wedges and Sriracha.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.