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Total Time:
5 hrs 15 mins
- 2 tsp. sunflower oil, for frying
- 2 kg (4 1/2lb) beef short ribs
- 6 banana shallots, peeled and quartered
- 2 cinnamon sticks
- 3 star anise
- 6 garlic cloves, peeled and bruised
- 9 cm (3 1/2 in) piece root ginger, peeled and sliced
in to matchsticks
- 1 orange
- 900 ml (1 1/2 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
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
