I bought a beef ribs at the market and today I am going to bring you Chinese braised beef ribs that are so good that there is no soup left!

Are beef braising ribs the same as short ribs?

When the rib bone is cut into a 3-to-6-inch (7.6 to 15.2 cm) length, left as a section of meat (a “plate”) containing three or four ribs or cut into individual ribs with meat attached, the short rib is known as an “English cut”. They may also be known as barbecue ribs, braising ribs, or fancy cut ribs.

What is the difference between short ribs and beef ribs?

You can cook beef back ribs and short ribs in similar ways, but they are different types of beef ribs from separate parts of the cow. Consider the following differences: Cut: The back ribs are cut from the upper back of the cow. Short ribs are cut from the lower portion of the rib cage in the front section of the cow.

Can you braise beef ribs too long?

If they aren’t braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.

Braised Beef Ribs

I bought a beef ribs at the market and today I am going to bring you Chinese braised beef ribs that are so good that there is no soup left

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Equipment

1 pot
1 Stir frying spoon
1 induction cooker

Ingredients

1 piece steakone ginger
appropriate amount fennel
appropriate amount star anise
appropriate amount cinnamon
appropriate amount osmanthus leaf
appropriate amount Sichuan peppercorn
appropriate amount Red chili
appropriate amount garlic
appropriate amount green onion
2 scoops cooking wine
5 spoons Very fresh taste
1 tsp vinegar
3 spoons Oyster sauce

Instructions

Blanch the beef ribs in water, remove and set aside
Prepare materials
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Pour oil into the pan, add ginger, garlic, peppercorns, cinnamon and star anise and stir-fry until fragrant
Add cinnamon leaves and red pepper
Add the steak and stir-fry for a while, then pour in the cooking wine, oyster sauce, vinegar, and it tastes very fresh
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After the water boils, pour it into the casserole and simmer for two and a half hours.
Let it dry over high heat