Ingredients

For the Braise

• 4 lbs beef short ribs, bone-in

• 2 tbsp neutral oil

• 6 slices fresh ginger

• 5 cloves garlic, smashed

• 2 scallions, cut into 2-inch pieces

• 2 star anise pods

• 1 cinnamon stick

• 1 tsp Chinese five-spice powder

• ⅓ cup dark soy sauce

• ¼ cup light soy sauce

• ½ cup Shaoxing wine (or dry sherry)

• 2 tbsp rock sugar (or brown sugar)

• 4 cups water or unsalted beef stock

Optional Add-Ins

• 1 lb baby bok choy or daikon radish chunks

• Toasted sesame oil, for finishing

Instructions

1. Blanch the Ribs
   Place short ribs in the Platinum 7-Quart pot and cover with cold water. Bring to a boil for 5 minutes to remove impurities. Drain, rinse ribs, and wipe the pot clean.

2. Sear & Build Aromatics
   Heat oil over medium heat in the pot. Add ginger, garlic, and scallions; sauté until fragrant. Add short ribs and sear on all sides until lightly caramelized.

3. Create the Braising Liquid
   Stir in star anise, cinnamon, and five-spice. Add dark soy sauce, light soy sauce, Shaoxing wine, rock sugar, and water/stock. Bring to a gentle boil.

4. Slow Braise
   Reduce heat to low, cover, and simmer for 2½–3 hours, turning ribs occasionally, until deeply tender and richly glazed.

5. Add Vegetables (Optional)
   During the last 20 minutes, add bok choy or daikon to absorb the aromatic sauce.

6. Finish & Serve
   Remove lid and simmer uncovered for 10 minutes to thicken the sauce. Finish with a few drops of sesame oil if desired.