Asian Braised Beef Ribs

I have to say I can never resist beef ribs especially if they are marinated and slow cooked so that they literally just fall off the bone. I purchased some beef ribs recently as they always look so good in the butchers – the nice thick piece of meat on a chunky bone and even more appealing is that from Springvale (where I buy a lot of meat) there is hardly any fat on all cuts of meat.

Asian Braised Beef Ribs

Serves: 8
ProPoints per Serve: 8

2 kilograms beef ribs
1 onion, diced
4 carrots, roughly chopped
¼ cup soy sauce
2 teaspoons crushed garlic
2 teaspoon crushed ginger
1 teaspoon dried chilli flakes
2 star anise
2 teaspoons sesame oil
2 teaspoons beef stock
1 cup water

Place beef ribs in a large saucepan of water. Bring to the boil and simmer for 30 minutes, skimming water surface when required. Drain well.

Preheat oven to 150 degrees Celsius.

Place ribs in a large casserole dish along with the onions and the carrots.

Mix together all the other ingredients in a large jug. Add to casserole dish.

Cover casserole dish with lid or foil. Place in oven and cooked for 3 hours, turning ribs over once.

Remove lid or foil, increase oven heat to 180 degrees Celsius and cook for a further 30 minutes or until ribs start to brown and crisp, turning ribs once.

Serve with steamed rice if desired and some of the juice. Remember to add extra ProPoints for the rice.




(click here for a printable version of this recipe)