Red cooking is a braising method used in Chinese cuisine, incorporating flavourings such as soy sauce, shaoxing wine and aromatics, such as star anise. It results in a sweet, salty and sticky sauce, which coats the meat beautifully - in this case, tender Wagyu short ribs.
Pat the beef ribs dry, then heat a splash of oil in a large lidded pan. Sear the ribs until browned all over. Remove and set aside.
Add all the other ingredients with 1 litre water (or enough to just cover the ribs), bring to a boil then put the lid on and cook in the oven for 3 hours, turning the ribs halfway through.
Remove from the oven and set the ribs aside. Place the sauce on the hob and reduce until glossy and sticky, around 20 minutes. Place the ribs back in the sauce briefly, to reheat through.
Finely chop the green parts of the calcot onions. Serve the ribs with a drizzle of the sauce, plenty of white rice, and the onions scattered over.
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