Just multiply the amount of ingredients and you’ve got a party-perfect dish that can be prepared a day or two ahead. In fact, this braised beef dish with barbecue sauce-style glaze benefits from the early preparation as the beef gets more time to soak up all the goodness of everything in the sauce. So easy to make. Place the beef in the slow cooker. Mix your sauce. Pour over the beef and cook overnight on LOW. Thirty minutes before serving time, strain the sauce, add more sugar to make a syrup and pour over the beef.
If you’re not using a slow cooker, you’ll have to watch the liquid as the beef cooks. If the sauce dries up before the beef is tender, pour in broth about half a cup at a time. Do not be tempted to start cooking with too much liquid. This is a braised dish so you want to cook the meat in just enough liquid for maximum flavor and to get the proper texture. On a regular pot, cooking should take two to three hours, depending on the quality of the beef.
Pressure cooker? I don’t recommend a pressure cooker for this dish which really requires long, slow cooking. Good things just can’t be hurried up.
A tip: Because of the cooler December weather, it is very likely that the beef fat will congeal once the beef starts to cool. I suggest serving the beef ribs in a food warmer and make sure that the alcohol burner underneath stays on until the meal is over.
Recipe: Asian-style glazed beef ribs
- 1 k. of beef short ribs, cut into serving size pieces
- 1/3 c. of light soy sauce (I used Kikkoman)
- 4 tbsps. of lime (or lemon or kalamansi) juice
- 1/4 c. of sugar
- 1/2 tsp. of whole peppercorns
- 1 star anise
- 4 finger chilies, slit open
- 4 cloves of garlic, crushed
- 2-inch piece of ginger, peeled and thinly sliced
- 1 bay beaf
- toasted sesame seeds
- sliced scallion
- fresh cilantro
- Parboil the beef in lightly salted boiling water for about 10 minutes (see “What is blanching and how is it different from parboiling?“). This will help the beef pieces retain their shape during the low, slow cooking. Scoop out, strain and transfer to the slow cooker.
- Mix together the soy sauce, lime juice and sugar. Throw in the peppercorns, star anise, chilies, garlic, ginger and bay leaf. Taste. If you’re not satisfied with the balance of flavors, make the adjustments now.
- Pour the sauce mixture over the beef.
- Turn the slow cooker on to HIGH. After two hours, set the slow cooker to LOW and cook the beef overnight or for about eight to 10 hours.
- Strain the beef. Keep hot.
- Strain the sauce and measure. Stir in half as much sugar. Boil over medium heat, uncovered, until syrupy.
- Pour the glaze over the beef. Sprinkle with sliced scallions, torn cilantro and toasted sesame seeds. Serve at once.
- If you’re preparing the beef ribs a day or two in advance, transfer the beef and all the contents of the slow cooker to a shallow container so that the beef pieces are in a single layer and all are touching the sauce. A wide baking dish is ideal. Cover tightly with foil and keep in the fridge.
- Thirty minutes before serving time, reheat the beef, still covered, in a 325F oven for about 20 minutes.
- Lift out the meat and move to the food warmer or serving platter. Strain the sauce and make the glaze. Proceed as above.
Preparation time: 10 minute(s)
Cooking time: 10 hour(s)
Number of servings (yield): 4