Tender Braised Beef Ribs and Shank (No Water Added)
Tender Braised Beef Ribs and Shank (No Water Added)
Unbelievably Tender and Flavorful Braised Beef Ribs and Shank Without a Drop of Water
Introducing a premium dish perfect for any festive table: Braised Beef Ribs and Shank. While grilled LA-style ribs are delicious, sometimes a tender, deeply flavored braised version is just what you need. Alternate between grilling and braising to keep things exciting and prevent palate fatigue for the whole family. The secret to this recipe? Absolutely no added water! Using only the flavorful marinade and the beef’s own rich juices, you’ll achieve the most delicious braised ribs imaginable. As it cooks, the rendered juices are reabsorbed, creating an incredibly melt-in-your-mouth texture. Just as important as the marinade is controlling the heat; master this, and you can braise without fear of burning. This method guarantees success and rave reviews from your loved ones. For the upcoming holidays, impress everyone with this exceptionally tender and flavorful braised beef ribs and shank, making your table truly special. Wishing you a weekend filled with delicious moments! ♡
Main Ingredients- Beef Ribs 2kg
- Beef Shank 500g
- Soju 1/2 cup (to remove gamey odor)
- Onion 1 large
- Apple 1 large
- Almond Flour (Optional: for added nuttiness and thickness)
Braising Marinade- Oyster Sauce 3 Tbsp
- Soy Sauce 5 Tbsp
- Sugar 3 Tbsp
- Honey 3 Tbsp (for gloss and sweetness)
- Minced Garlic 1 Tbsp
- Cooking Wine (Mirin or Cheongju) 4 Tbsp
- Black Pepper to taste (to remove odor and enhance flavor)
- Oyster Sauce 3 Tbsp
- Soy Sauce 5 Tbsp
- Sugar 3 Tbsp
- Honey 3 Tbsp (for gloss and sweetness)
- Minced Garlic 1 Tbsp
- Cooking Wine (Mirin or Cheongju) 4 Tbsp
- Black Pepper to taste (to remove odor and enhance flavor)
Cooking Instructions
Step 1
Soak and Drain: Place the beef ribs and shank in a bowl of cold water and soak for 2-3 hours, changing the water occasionally, to remove as much blood as possible. Thoroughly draining the blood is crucial for a clean and pure flavor.
Step 2
Puree Fruits and Vegetables: Wash the onion and apple thoroughly, remove their cores and seeds, cut them into manageable pieces, and blend them into a fine puree using a blender. The natural sweetness and enzymes from the fruits will help tenderize the meat.
Step 3
Prepare the Flavorful Marinade: In a bowl, combine the oyster sauce, soy sauce, sugar, honey, minced garlic, cooking wine, and black pepper. Add the pureed onion and apple mixture. Stir well until all ingredients are thoroughly incorporated to create the braising marinade.
Step 4
Marinate the Beef: Add the drained beef ribs and shank to the prepared marinade. Gently massage the marinade into the meat with your hands, ensuring every piece is evenly coated. If desired, you can add a small amount of almond flour at this stage for extra nuttiness and a slightly thicker sauce.
Step 5
Refrigerate and Braise: Transfer the marinated beef to an airtight container and refrigerate for at least 12 hours, or preferably overnight, to allow the flavors to deepen and the meat to tenderize. To braise, place the marinated meat in a heavy-bottomed pot or Dutch oven. Cover and cook over medium heat for about 1 hour to 1 hour 30 minutes, or until the meat is very tender. If the liquid starts to reduce too much, lower the heat to very low and continue cooking, ensuring it doesn’t stick to the bottom. The natural moisture from the beef and the marinade will create a rich, succulent dish without any added water.
Step 6
Serve with Elegance: Carefully arrange the tender braised beef ribs and shank on a beautiful serving platter. For an extra touch of elegance and visual appeal, garnish with pine nuts, thinly sliced chili peppers, or ginkgo nuts. This dish is best enjoyed immediately while warm.
