Soy Braised Short Ribs
The whole house is clean (well, it was for a moment), lanterns are strung across the fireplace, and I have random citrus fruit throughout the house. We are ready for Lunar New Year! I’m still working out my Lunar New Year menu and who we should invite over. Have you started planning yet? I’m without a doubt making these Soy Braise Short Ribs and serving them over a bed of crispy rice cakes (a good luck food) though!
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. All of the spices are from The Spice House! They are one of my favorite spots to get fresh spices and they have such an incredible selection to choose from. 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.
Soy Braised Short Ribs
Serves 4
3 lbs bone-in short ribs, cut into 3” sections
1 tbsp coarse salt
2 tbsp olive oil
2” ginger, sliced
4 garlic cloves, smashed
1 cinnamon stick
1 bay leaf
1 tsp whole cloves
1 tsp whole white peppercorns, crushed (or 1/2 tsp ground white pepper)
4 star anise
1/4 cup brown sugar
1/2 cup soy sauce
2 cups water
Green onions, for garnish
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 ginger, garlic, cinnamon stick, bay leaf, cloves, white peppercorns, star anise, brown sugar, soy sauce, 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.