Spicy Braised Beef Ribs

Tender pressure-cooked beef ribs tossed in a fragrant wok sauce with garlic, fresh chilies, and fiery chili powder, reduced to a rich, glossy finish.

Ingredients

• 1 kg beef ribs
• 3 slices ginger
• 1 knot green onion
• 2 tbsp cooking wine
• 4 cloves garlic
• 3 fresh red chili peppers
• 2 star anise
• 1 piece cinnamon bark
• 2 bay leaves
• 4 dried chilies
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 330 ml beer
• 1 tbsp dried chili powder
• 1/2 tsp MSG
• to taste salt
• 2 tbsp cooking oil
• to taste fresh cilantro

Instructions

1. 1Chop the Beef Ribs

   

   Place the raw beef ribs on a wooden cutting board and chop them into manageable pieces using a large cleaver.

   Tip: Ensure your cutting board is stable before using a heavy cleaver.
2. 2Blanch the Beef Ribs

   

   Place the chopped raw beef ribs into a wok filled with cold water, then add ginger slices and a green onion knot.

   Tip: Always start with cold water to help draw out impurities effectively as the temperature rises.
3. 3Chop Aromatics

   

   Finely chop fresh red chili peppers and garlic on a wooden cutting board to prepare for the stir-fry phase.

   Tip: Keep your fingers curled inward while chopping chilies and garlic to protect your hands.
4. 4Skim the Foam

   

   As the water in the wok comes to a boil, use a ladle to carefully skim off the scum and foam from the surface.

   Tip: Skimming thoroughly ensures a cleaner taste and removes unwanted gamey flavors from the meat.
5. 5Rinse the Ribs

   

   Remove the blanched beef ribs from the wok and place them into a bamboo basket, rinsing them clean with warm water.

   Tip: Always use warm water for rinsing hot meat to prevent the muscle fibers from contracting and becoming tough.
6. 6Season and Pressure Cook

   

   Transfer the cleaned ribs to an electric pressure cooker, then pour in dark liquids and add spices and dried chilies.

   Tip: Make sure to stir the ingredients evenly so the flavors distribute well during pressure cooking.
7. 7Add Seasonings and Braising Liquid

   

   Pour cooking liquid, star anise, cinnamon bark, bay leaves, dried chilies, light soy sauce, dark soy sauce, and beer into the pressure cooker with the beef ribs, then mix everything thoroughly.

   Tip: Ensure the liquid is stirred evenly so the spices and soy sauces distribute uniformly across the ribs.
8. 8Remove Cooked Beef Ribs

   

   After pressure cooking and natural depressurization, use a mesh strainer to scoop out the tender beef ribs from the dark braising broth.

   Tip: Reserve the remaining cooking broth in the pot, as it will be used later to reduce and concentrate the flavor.
9. 9Sauté Aromatics

   

   Heat oil in a wok, then add chopped garlic and fresh red chili peppers, stir-frying over heat until fragrant.

   Tip: Control the heat to avoid burning the minced garlic while releasing its aroma into the oil.
10. 10Combine Ribs with Aromatics

    

    Transfer the cooked beef ribs directly into the wok with the sautéed garlic and fresh chilies.

    Tip: Toss the ribs quickly to coat them in the aromatic oil base.
11. 11Season and Stir-Fry Over High Heat

    

    Add an appropriate amount of salt and dried chili powder, then stir-fry rapidly over high heat to allow the beef ribs to absorb the spices.

    Tip: Keep the heat high and stir continuously to prevent burning while building a rich flavor crust.
12. 12Pour in Reserved Broth and Reduce

    

    Pour the reserved original cooking broth back into the wok with the beef ribs to simmer and reduce the sauce over medium-high heat.

    Tip: Reducing the broth concentrates the savory braising flavors directly onto the meat.
13. 13Add final seasonings and herbs

    

    Sprinkle in a little MSG and fresh cilantro into the bubbling wok of spicy beef ribs and sauce, stirring a few more times to incorporate all the flavors before serving.

    Tip: Add the fresh cilantro at the very end so it retains its vibrant color and fresh aroma without wilting too much.

Storage & Reheating

Burn It Off

Frequently Asked Questions