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.
- 2 Wagyu short ribs
- 100ml light soy sauce
- 1 tablespoon dark soy sauce
- 100ml Shaoxing wine
- 60ml rock sugar or light brown sugar
- 1 thumb ginger, cut into thick slices
- 6 cloves garlic, peeled
- 5 star anise
- 1 bunch spring onions, white parts cut into short lengths, green parts reserved
- 1 tablespoon chilli flakes
- Oil for frying
- Preheat the oven to 180C.
- 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 spring onions. Serve the ribs with a drizzle of the sauce, plenty of white rice, and the onions scattered over.