Slow-Braised Star Anise and Lemongrass Beef Ribs
Photography Sarah Tuck.
This is an incredibly popular dish and definitely one to serve as part of a feast. We served ours with lotus leaf buns. Note that this recipe is best started a day or two before serving.
Serves: 8
INGREDIENTS
⅓ cup oyster sauce
½ cup light soy sauce
1 cup Chinese Shaoxing rice wine
½ cup brown sugar
2 teaspoons five-spice powder
2 large chillis, roughly sliced
2 large thumbs ginger, finely sliced
5 cloves garlic, crushed
4 whole star anise
4 stalks lemongrass (outer leaves removed, bashed with a rolling pin)
3 kilograms beef short ribs
3 teaspoons cornflour
To serve
⅓ cup microgreens
2 spring onions, finely sliced
METHOD
Mix all of the ingredients (except the ribs and cornflour) in a large roasting dish. Cut the ribs apart and place flesh-side down in the marinade, in a single layer. Cover tightly with foil and refrigerate overnight (or for at least 6 hours). Remove the meat from the fridge half an hour before cooking.
Preheat the oven to 150°C. Roast (still covered with the foil) for 4 hours.
Remove the foil and very gently turn the ribs flesh-side up and cook a further ½ hour. Allow to cool on the bench for ½ an hour, then gently remove the ribs from the sauce and place on a baking paper-lined tray.
Strain the marinade sauce into a saucepan and refrigerate the ribs and sauce separately for 3 hours (or overnight).
Preheat the oven to 180°C.
Use a spoon to lift the fat off the chilled sauce and discard it. Bring the sauce to a simmer over a gentle heat. Whisk the cornflour with 1 tablespoon of water and whisk into the sauce. Heat a further 3–4 minutes until slightly thickened and glossy. Gently put the ribs flesh-side up in a large roasting dish and cover with half of the sauce.
Cover with tinfoil and cook 45 minutes, remove the foil and cook a further 15 minutes. Serve drizzled with the remaining sauce, garnished with spring onions and microgreens. Serves 8.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.