Red Braised Beef Short Ribs

Serves 8

4 spring onions, halved

100g ginger, sliced

1 bulb garlic

8 star anise

2 cinnamon quills

1½ cup light soy sauce

1 cup Shaoxing wine

½ cup firmly packed dark brown sugar 2kg beef short ribs

Zest and juice of 1 orange

Combine the onion, ginger, garlic, star anise, cinnamon, soy, Shaoxing, sugar and 2 litres water in a large saucepan over high heat, stirring to dissolve the sugar. Reduce heat to low and simmer for 30 minutes for flavours to infuse.

Meanwhile, place the ribs in a separate saucepan of cold water and place over high heat, cover with a lid and bring to the boil. Carefully remove ribs, discarding the liquid.

Preheat oven to 180°C (160°C fan forced). Add the ribs, orange zest and juice and braising liquid in a deep-sided roasting tray. Cover tightly with foil and place in the oven. Braise for 2 hours, or until ribs are tender and falling off the bone.

TO SERVE: Remove the ribs from the braising liquid. Return the braising liquid to high heat, bring to the boil and simmer for 15 minutes, or until reduced slightly. Serve ribs with steamed rice, Asian greens and plenty of braising liquid.

TO FREEZE: Place the ribs in containers or shred the meat off the bone. Cover with the braising liquid. Freeze for up to 3 months.

TO THAW: Place in the refrigerator for 3 hours.

TO REHEAT: Place the ribs in a large ovenproof dish, making sure they are covered entirely with braising liquid. Place in a preheated 180°C (160°C fan forced) oven, covered with foil and heat for 30 minutes.