Soy-braised Short Ribs

Matt Tebbutt serves up a beefy Thai-inspired recipe with an intense soy sauce glaze
By Matt Tebbutt
Soy-braised Short Ribs
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 10 minutes plus marinating overnight
  • Effort: easy


For the ribs

  • 4 x 6 bone beef short ribs, cut into 10cm pieces
  • 1.2 litres water
  • 600 ml dark soy sauce
  • 300 ml sake
  • 300 ml mirin
  • 2 star anise
  • 1 clementine, halved
  • 3 cm piece ginger
  • 1 heads garlic, halved
  • 1 small red chilli
  • 1 tbsp coriander seeds, toasted

To serve

  • 100 g butter
  • Oriental greens, steamed
  • red chillies, finely sliced
  • coriander, roughly chopped


1. For the ribs put all ingredients except the ribs in a large pan and bring to the boil. Simmer for 30 minutes then leave to cool.

2. Coat the short ribs in the mixture and leave to marinate overnight.

3. The next day, bring the ribs up to the boil in the marinade and simmer for 3 -4 hours until very tender. Remove the ribs and pass the braising liquor through a sieve. Skim off any fat from the surface.

4. To serve: Return the braising liquor to the pan and stir in the butter to give it a glossy sheen. Taste - if it's too strong, add a little water.

5. Serve the ribs on the bone on a bed of the steamed greens. Drizzle over the braising liquor and garnish with the chillies and coriander.

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