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Total Time:
5 hrs 15 mins
- 2 tsp.
sunflower oil, for frying
- 2
kg (4 ½lb) beef short ribs
- 6
banana shallots, peeled and quartered
- 2
cinnamon sticks
- 3
star anise
- 6
garlic cloves, peeled and bruised
- 9
cm (3 ½ in) piece root ginger, peeled and sliced
in to matchsticks
- 1
orange
- 900 ml
(1 ½ pint) beef stock
- 2 Tbsp.
rice wine vinegar
- 2 Tbsp.
soy sauce
- 2 Tbsp.
runny honey
- 250 g
(9oz) shiitake mushrooms, quartered
Jasmine rice, black sesame seeds and steamed pak choi or seasonal greens, to serve
Micro herbs (optional), we used Marks & Spencer Japanese selection
- Step 1
Heat the oil in a large, high-sided casserole and brown the ribs all over (you will need to do this in batches). Set ribs aside and wipe most of the fat from the pan. Add the shallots and cook for 5min, until just beginning to soften, add the spices, garlic and ginger for the remaining minute, then return the beef to the pan with any juices, stirring to coat well. Using a vegetable peeler, zest the orange. Add to the pan along with the juice (about 4tbsp), stock, vinegar, soy sauce and honey. Bring to the boil, then reduce to a simmer and cover with a tight-fitting lid. Cook for 3-4hr, stirring occasionally, add the mushrooms and continue cooking for a further hour, until the meat is tender and just coming away from the bone.
- Step 2
Carefully remove the meat from the sauce, then bring sauce to the boil and bubble until thickened. Return beef to pan and stir well to coat. Serve with steamed jasmine rice sprinkled with black sesame seeds, pak choi or seasonal greens, micro herbs, if using, and extra sauce on the side.
GET AHEAD Once sauce has thickened and beef is returned to the pan, remove from heat. Cool, then store in an airtight container and chill for up to 2 days or freeze for up to 1 month. To serve, defrost and reheat until piping hot.
Per Serving:
- Calories: 428
- Total carbs: 8 g
- Sugars: 1 g
- Total fat: 24 g
- Saturated fat: 118 g
- Protein: 44 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
