Neil Perry'S Chinese Braised Beef Ribs Recipe

Name: Neil Perry'S Chinese Braised Beef Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 kg beef ribs; 1/2 cup coriander leaves; Marinade; 10 garlic cloves, crushed; 1/2 cup hoisin sauce; Braising Stock; 4 long spring onions, roughly chopped; 1 tablespoon fresh ginger, peeled and sliced; 90 ml light soy sauce; 60 ml shaoxing wine (Chinese cooking wine); 18 red dates (I substituted 8 medjool dates, diced); 3/4 cup roasted peanuts, unsalted; 3 whole star anise; 1 cinnamon stick; 2 large piece orange peel (using a peeler); 3 cups chicken stock; 1 1/2 tablespoons rock sugar, crushed (available from Asian supermarkets, I substituted demerara sugar)

Servings: persons

1 1/2 kg beef ribs
1/2 cup coriander leaves
Marinade
10 garlic cloves, crushed
1/2 cup hoisin sauce
Braising Stock
4 long spring onions, roughly chopped
1 tablespoon fresh ginger, peeled and sliced
90 ml light soy sauce
60 ml shaoxing wine (Chinese cooking wine)
18 red dates (I substituted 8 medjool dates, diced)
3/4 cup roasted peanuts, unsalted
3 whole star anise
1 cinnamon stick
2 large piece orange peel (using a peeler)
3 cups chicken stock
1 1/2 tablespoons rock sugar, crushed (available from Asian supermarkets, I substituted demerara sugar)

1
TO MAKE THE MARINADE, mix the garlic and hoisin together to create a paste. Combine the ribs with the marinade and set aside overnight in the fridge.
2
FOR THE BRAISING STOCK, pound the shallots and ginger in a mortar and place in a heavy-based saucepan with remaining ingredients. Add the beef, ensuring the liquid just covers the beef.
3
BRING to the boil over high heat, stirring to combine. Reduce heat to low, cover tightly and simmer very gently for about 2 hours or until meat is tender. If the sauce has not reduced to desired consistency, remove the lid and continue to simmer gently and allow sauce to reduce.
4
CHECK the balance of flavours, sprinkle with coriander and serve (in the pot in which it was cooked, if desired, or transferred to a large bowl).

1923

kcal

Calories

Fat

130

Carbs

180

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 kg beef ribs, 1/2 cup coriander leaves, Marinade, 10 garlic cloves, crushed, and more.

Yes, Neil Perry'S Chinese Braised Beef Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Neil Perry'S Chinese Braised Beef Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions