Foodie Friday:  Ribs don’t always have to be covered in smoky bbq sauce, although it is very delicious! These Asian Beef Short Ribs are a great alternative. A fantastic way to enjoy some great Australian Beef combined with tasty Asian flavours.

Prep: 20 min
Cook: 3 hrs
Serves: 4


  •  2 tablespoons sunflower oil
  •  2kg beef short ribs (see notes)
  •  1 onion, chopped
  •  1 carrot, sliced
  •  1 bunch bok choy
  •  1 cup (250ml) light soy sauce
  •  1 firmly packed cup (250g) brown sugar
  •  4-star anise
  •  5 garlic cloves
  •  1/2 cup (125ml) rice wine vinegar
  •  2 cups (500ml) beef stock
  •  1/2 teaspoon sesame oil
  •  3 spring onions, sliced
  •  Steamed rice, to serve
  •  Chinese broccoli, to serve
  •  Sliced red chili, to serve


  1.  Preheat the oven to 160°C.
  2.   Heat oil in a flameproof casserole over medium-high heat. Season the beef, then in batches, cook for 3-4 minutes until browned all over. Remove from pan.
  3.  Add the onion and carrot, then cook, stirring, for 2-3 minutes until browned. Add the soy, sugar, star anise, garlic, vinegar, stock, sesame oil and two-thirds of the spring onion and bring to a simmer.
  4.  Add beef, then cover and transfer to the oven.
  5.  Roast for 2 1/2-3 hours until meat is tender and falling off the bone.
  6.  Steam rice and prepare bok choy by blanching in boiling water or lightly pan frying.
  7.  Serve beef, rice and bok choy with chili and remaining spring onion.