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Beef short ribs with Asian flavours



  • Preheat oven to 160°C fan forced (180°C normal).
  • Heat a layer of oil in a large casserole (or heavy-bottomed pot that can go into the oven) and seal the seasoned ribs all over in 2-3 batches.
  • Add a little fresh oil to the pot, if needed, and gently sauté the ginger, onion and garlic until brown, stirring regularly and scraping the bottom as you do so.
  • Then add the star anise, dried chillies, Szechuan peppercorns and sugar with the coriander stems and roots (not the leaves). Mix well and cook to toast.
  • Pour in the Chinese wine, soy and stock and add a little salt with plenty of ground pepper. Mix and bring back to the boil.
  • Then return the ribs, in one layer, cover and cook in the oven until very tender (anything from 1½-2½ hours).
  • When ready, remove the ribs and reduce the liquid quite heavily over a medium heat. Then return the ribs, toss well and briefly cook to just reheat.
  • To serve, mound steamed rice down the centre of a large plate (or individual plates), lay the bok choy and then the  ribs on top with plenty of the cooking juices and sprinkle with chopped coriander.
  • from Jean-Georges Vongerichten, French chef/restaurateur




  • olive oil
  • 1½ kg beef short ribs
  • sea salt & freshly ground pepper
  • 1/3 cup roughly chopped, peeled fresh ginger
  • 1 large onion, chopped
  • 4 large garlic cloves, crushed
  • 5 star anise
  • 5 dried chillies
  • 2 tbsp Szechuan peppercorns
  • 1 heaped tbsp white sugar
  • 20 fresh coriander stalks & roots, washed very well
  • 1 cup Chinese rice wine (or dry sherry)
  • ½ cup soy sauce
  • 3 cups chicken stock
  • steamed bok choy


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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