Yes, yes, beef ribs again. I’m telling you – it’s going to be a thing if it isn’t already.
I cooked this dish on two separate occasions. The first time, I wasn’t intending to blog it. But as soon as I ate it, my head went, “This is so yum!” so I had to cook it again to take photos.
And it was an easy process because I just poached the ribs in a soy sauce master stock. Do you have a master stock? They are the best. If you’re thinking, “What’s a master stock?” it’s a flavoured liquid that’s used to repeatedly poach/braise food. Instead of discarding it after cooking, it’s used again and again, picking up more flavour each time.
The soy sauce master stock is the same one I use for poaching chicken wings. I have two containers of it in the freezer, so it’s super easy to pull it out and cook something.
I cooked my ribs in the pressure cooker (of course) but if you don’t have one, poach them gently in the master stock until they’re tender (probably upwards of an hour or more, I’m guessing).
I highly recommend creating a master stock if you have room in your freezer because then you can cook things like this on a whim. Go go!
(PS: to store a master stock: boil after using, skim off the fat, and strain. After it’s cooled, store in the fridge (if you’ll be using it again within a day) or into the freezer. Occasionally it will need to be topped up with more soy sauce, sugar and spices.)
- 3 cups thin soy sauce
- 2/3 cup black/dark soy sauce
- 2/3 cup Chinese rice cooking wine
- 500g yellow rock sugar
- 1 & 1/2 cups brown sugar
- 8 star anise
- 3 cloves garlic, peeled and lightly crushed
- 4 beef ribs - about 1kg
- 300g daikon, peeled and cut into chunks
- In a large pot, combine all the masterstock ingredients.
- Bring to a boil over medium-high heat.
- When the rock sugar has completely dissolved, make sure you taste it. It should be fairly salty, but also have a touch of sweetness. Add more sugar if it's too salty.
- Place the beef ribs and the master stock into a pressure cooker and close the lid.
- Bring pressure cooker to full pressure and cook the beef ribs for 35 minutes.
- Release the pressure and open the lid. Add the daikon and return to high pressure and cook for another 5 minutes.
- Release the pressure and remove the ribs and the daikon from the masterstock.
- Bring the masterstock back to the boil and boil for 5-10 minutes. Skim off the fat, strain it, and store in the fridge or freezer to use another day.
- (Alternatively, if you don't have a pressure cooker, braise the ribs on the stove until they are tender.)