|PREP||COOK||KCAL||FATS (G)||CARBS (G)||PROTEIN (G)||FIBER (G)|
|45 MINS||6 HRS||323||16||7||37||1|
2 tbsp. olive oil
3 lbs. (1.3kg) beef short rib, cut into chunks
2 red onions, sliced
2 tbsp. fresh ginger, minced
4 cloves garlic, chopped
3 star anise
2 cinnamon sticks
1 tsp. chili flakes
2 oranges, zested & juiced
¾ cup (180ml) tamari sauce
1 ½ cups (360ml) beef broth
2 tbsp. sweet soy sauce
Preheat the oven to 320°F (160°C).
Add the olive oil to a large skillet and place over medium/high heat. Add the beef short rib to the skillet and brown the ribs for 2-3 minutes on each side, then set aside on a plate. Do not overcrowd the skillet, instead work in batches until all the short ribs are browned.
Using the same skillet, add the onions and cook for 5 minutes to soften. Next add the ginger, garlic, spices, orange zest, and juice, and simmer for 2–3 minutes until fragrant. Add the tamari sauce, beef broth, and sweet soy sauce and bring to a boil.
Place the short rib in a deep-sided baking tray or dish, and pour over the sauce. Ensure the meat is completely submerged in the sauce before placing the tray into the hot oven. Braise the ribs in the oven for 5–6 hours, or until the beef is fall-apart tender. Remove from the oven and allow to rest for 5-10 minutes before serving.