Da Hong Pao Braised Beef Short Ribs
Beef short ribs slow-braised in a deeply aromatic Da Hong Pao broth with star anise, soy, and ginger—the rock oolong's roasted minerality meeting tender, fork-soft meat.
Tea-braised beef is a classic of Chinese home cooking, often made with smoky lapsang or a roasted oolong. Da Hong Pao's deep, charcoal-fired roast carries the technique beautifully—as the ribs cook for hours, the tea infuses them with a baked, almost coffee-like depth that no other liquid can match.
Searing the ribs hard first builds the savory crust that anchors the braise. From there, the tea broth—made with strong Da Hong Pao, soy, rock sugar, ginger, and star anise—does the slow work. Three hours over a barely whispering flame turns the ribs into something silky and almost confit-like.
Reducing the braising liquid at the end is critical. The tea's mineral structure keeps the reduction from going cloying, even as the soy and sugar concentrate into a glossy, dark sauce that clings to every spoonful of rice.
Serve over steamed jasmine rice with a side of blanched bok choy. A small cup of fresh Da Hong Pao alongside reinforces the dish's roasted heart and acts as a digestive after such a rich meal.
Ingredients
- 1.5 kg bone-in beef short ribs, cut into 5 cm pieces
- 2 tbsp neutral oil
- 4 tbsp Da Hong Pao oolong leaves
- 4 cups boiling water (cooled to 95°C)
- 1/2 cup light soy sauce
- 2 tbsp dark soy sauce
- 3 tbsp Shaoxing wine
- 2 tbsp Chinese rock sugar (or 1.5 tbsp brown sugar)
- 1 thumb fresh ginger, sliced
- 4 cloves garlic, smashed
- 2 star anise pods
- 1 small piece of cinnamon stick
- 2 scallions, cut into 5 cm pieces
- Steamed jasmine rice and blanched bok choy, to serve
How to make it
- 1Brew the Da Hong Pao: place leaves in a heatproof jug, add 4 cups water at about 95°C, steep 5 minutes, strain. Reserve the strong dark infusion.
- 2Pat ribs completely dry and season with salt and pepper. Heat oil in a heavy Dutch oven over medium-high heat. Sear ribs in batches on all sides until deeply browned (about 8 minutes per batch). Set aside.
- 3Reduce heat to medium. Add ginger, garlic, scallion pieces, star anise, and cinnamon to the pot. Stir 1 minute until fragrant. Pour in Shaoxing wine and let it bubble briefly.
- 4Return the ribs to the pot. Add the brewed Da Hong Pao, light and dark soy sauce, and rock sugar. The liquid should just cover the ribs—top up with water if needed. Bring to a gentle simmer.
- 5Cover and cook on the lowest possible heat (or in a 150°C / 300°F oven) for 2.5 to 3 hours, turning the ribs once midway, until the meat is fork-tender and almost falling off the bone.
- 6Lift the ribs out carefully. Strain the braising liquid back into the pot, skim off the fat, and reduce over medium-high heat for 10–15 minutes until it coats the back of a spoon. Return ribs to the sauce to coat, then serve over jasmine rice with bok choy.
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