• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 1 kg beef short ribs, preferably imported meat
  • 2 litres water
  • 2 tbsp red rice (hoong kok mai)
  • Ingredients (A)
  • 6 star anise
  • 3 pieces chao guo
  • 4cm knob ginger, lightly smashed
  • 3 stalks spring onion
  • 2 pieces of 4cm length cinnamon sticks
  • 2 tbsp white peppercorns
  • 3 bsp light soy sauce
  • ½-1 tsp thick soy sauce (for colour)
  • 3 litres water
  • Thickening (combined)
  • 1 tbsp sweet potato flour
  • 1 tbsp water


  1. Bring water to a rapid boil. Add beef ribs and blanch for 2-3 minutes. Dish out and put aside.
  2. Retain the water from the pot and add red rice. Bring to the boil. Strain the stock and discard the red rice.
  3. Add beef short ribs and ingredients (A) to red rice stock. Bring to the boil then reduce the heat and simmer for 1-1½ hours or until meat is tender. Add thickening if necessary.
  4. If the gravy is thick enough, omit the cornflour solution. Serve the braised ribs immediately.

You may also like

Leave a Reply

Your email address will not be published.