Slow-Braised Beef Ribs in Rich Red Sauce

Description

These slow-braised beef ribs are cooked until fall-off-the-bone tender, then coated in a thick, glossy, deeply savory sauce. The long braising process allows the meat to absorb the sauce completely, resulting in ribs that are rich, sticky, and intensely flavorful. This is a classic comfort dish perfect for family meals or special occasions.

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⏱ Time & Yield

• Prep time: 25 minutes

• Cooking time: 2.5–3 hours

• Total time: ~3 hours

• Servings: 3–4 people

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🧾 Ingredients

Main

• 1.2 kg (2.5 lb) beef short ribs (bone-in)

• 2 tbsp vegetable oil

• Salt and black pepper, to taste

Aromatics

• 1 large onion, finely chopped

• 5 cloves garlic, minced

• 1 tbsp grated ginger (optional but recommended)

Sauce Base

• 3 tbsp soy sauce

• 2 tbsp dark soy sauce (for color)

• 3 tbsp oyster sauce

• 3 tbsp tomato paste or thick ketchup

• 2 tbsp brown sugar (or rock sugar)

• 1 tbsp rice vinegar or apple cider vinegar

• 1 tbsp chili paste or chili sauce (optional)

Braising Liquid

• 500 ml (2 cups) beef stock or water

Thickening (optional)

• 1 tsp cornstarch + 2 tbsp water

Garnish

• Chopped cilantro or parsley

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🔪 Preparation

Step 1: Prepare the Ribs

1. Rinse ribs and pat completely dry.

2. Season generously with salt and black pepper.

3. Let rest at room temperature for 15 minutes.

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🔥 Cooking Instructions

Step 2: Sear the Ribs

1. Heat oil in a heavy pot or Dutch oven over medium-high heat.

2. Sear ribs on all sides until deeply browned (about 3–4 minutes per side).

3. Remove ribs and set aside.

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Step 3: Build the Sauce

1. In the same pot, lower heat to medium.

2. Add onions and cook until soft and lightly caramelized (5–7 minutes).

3. Add garlic and ginger; sauté 30 seconds until fragrant.

4. Stir in tomato paste, soy sauce, dark soy sauce, oyster sauce, sugar, vinegar, and chili paste.

5. Cook for 2 minutes until thick and aromatic.

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Step 4: Braise

1. Return ribs to the pot.

2. Pour in beef stock until ribs are about 70% submerged.

3. Bring to a gentle boil, then reduce to low heat.

4. Cover and simmer for 2.5–3 hours, turning ribs every 30 minutes.

5. Ribs are done when a fork slides in easily.

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Step 5: Thicken & Glaze

1. Remove ribs and keep warm.

2. Increase heat to medium-high.

3. Reduce sauce uncovered until thick and glossy.

4. Optional: add cornstarch slurry for extra thickness.

5. Return ribs to the pot and spoon sauce over them until fully coated.

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🍽 Serving Suggestions

• Serve hot over steamed rice or mashed potatoes

• Pair with roasted vegetables or sautéed greens

• Spoon extra sauce generously over the ribs

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🔥 Pro Tips

• Low and slow is key—never rush the braise

• Dark soy sauce enhances color but is optional

• Sauce should cling to the ribs, not be watery

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🧮 Estimated Nutrition (Per Serving)

• Calories: ~520 kcal

• Protein: ~42 g

• Fat: ~34 g

• Carbs: ~12 g