Chinese Short Ribs

chinese short ribs

Recipe by Ivy Manning

  • 4Servings


  • 2 lbs. bone-in short ribs
  • 2 cups beef stock
  • 4 carrots, roughly chopped
  • 1 onion, chopped
  • 3-inch piece fresh ginger, halved lengthwise
  • 3 tbsp. soy sauce
  • 3 star anise pods
  • 2 tsp. cornstarch mixed with 1 tbsp. water
  • 4 cups cooked rice (1 1/3 cups dry)


Preheat oven to 325°. Heat large pot with a lid over medium; add ribs, fat side down. Cook, turning occasionally, until browned, 10 minutes. Add next 6 ingredients; cover and transfer to oven. Cook until meat is fork-tender, about 2 hours. Discard ginger and star anise; skim excess fat. Stir in cornstarch mixture; simmer over high until sauce thickens, 3 minutes. Serve over rice.