Chinese Red-Braised Beef Ribs
Potatoes and Carrots

A comforting classic featuring tender beef ribs, hearty potatoes, and sweet carrots slow-simmered in a rich, savory soy and spice braise.

Ingredients

• 1 kg beef ribs
• 2 medium potatoes
• 2 medium carrots
• 1/2 onion
• 3 stalks green onions
• 1 thumb-sized piece ginger
• 2 tbsp yellow wine
• 1 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 whole star anise
• 1 small cinnamon stick
• 2 bay leaves
• to taste salt
• as needed hot water

Instructions

1. 1Blanch the beef ribs

   

   Place the beef ribs into a wok, pour in cold water to cover them completely, and add sliced ginger and green onions to help draw out impurities and neutralize gamey odors.

   Tip: Start with cold water so the impurities release gradually as the water heats up.
2. 2Add yellow wine

   

   Pour yellow wine over the beef ribs and aromatics in the wok while preparing for the blanching process.

   Tip: Yellow wine adds depth and helps neutralize any remaining gamey flavor in the meat.
3. 3Stir-fry the blanched beef ribs

   

   Transfer the blanched beef rib pieces from a tray directly into a hot wok, then stir-fry them until the surfaces turn golden brown.

   Tip: Ensure the wok is sufficiently hot before adding the ribs to lock in their juices and achieve a good sear.
4. 4Season with sauces and onions

   

   Add onion pieces along with dark soy sauce, light soy sauce, and oyster sauce directly into the stir-fried beef ribs, mixing well to coat the meat.

   Tip: Dark soy sauce provides the rich red-braised color, while light soy sauce and oyster sauce build savory depth.
5. 5Pour in hot water

   

   Pour hot water into the wok over the seasoned beef ribs to create the braising liquid, bringing the mixture to a simmer.

   Tip: Always use hot water when braising cooked or seared meat to prevent the protein fibers from contracting and turning tough.
6. 6Add aromatic spices

   

   Add green onions, ginger slices, star anise, cinnamon stick, and bay leaf into the simmering braising liquid with the beef ribs.

   Tip: Spices like star anise and cinnamon give red-braised dishes their signature warming fragrance.
7. 7Add potatoes and carrots

   

   Add the freshly chopped potato and carrot chunks directly into the simmering clay pot containing the braised beef.

   Tip: Cut the vegetables into uniform, bite-sized chunks so they cook evenly alongside the beef.
8. 8Season and Simmer

   

   Sprinkle salt evenly over the vegetables and beef in the clay pot, then secure the lid to allow the ingredients to simmer and absorb the flavors.

   Tip: Keep the heat at a medium-low level once covered to prevent scorching while the vegetables tenderize.

Storage & Reheating

Burn It Off

Frequently Asked Questions