Short Rib Bao Recipe

Season and sear

Pat the short ribs dry and season all over with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Heat a heavy Dutch oven or ovenproof pot over medium-high heat and add 2 tbsp neutral oil. When the oil is shimmering, sear the short ribs in batches until deeply browned on all sides, about 3–4 minutes per side. Transfer seared ribs to a plate.

Sauté aromatics

Reduce heat to medium, add the quartered onion, carrot chunks, smashed garlic cloves and smashed ginger to the pot and cook, stirring occasionally, until lightly browned, 6–8 minutes. Add star anise and stir for 30 seconds.

Deglaze and assemble braise

Pour in the Shaoxing wine and scrape up browned bits from the bottom of the pot. Add dark soy, light soy and brown sugar, stir to dissolve. Return short ribs to the pot and add beef stock (about 3 cups) until ribs are mostly submerged (liquid should come about three-quarters up the meat). Bring to a gentle simmer.

Braise low and slow

Cover the pot with a tight-fitting lid and transfer to a 300°F (150°C) oven. Braise until very tender and falling-apart, 3 to 3 1/2 hours. Alternatively, simmer gently on the stovetop over low heat, covered, for the same time. Check at 2 hours and add water if liquid reduces too much.

Finish braise

Remove the pot from the oven and transfer short ribs to a tray. Strain the braising liquid into a saucepan, pressing on solids to extract flavor. Skim fat if desired and simmer the strained liquid to concentrate for 6–10 minutes until slightly thickened. Taste and adjust with up to 1 tsp rice vinegar for brightness. Shred the meat with two forks into bite-sized pieces and fold in 1/2 cup of the reduced sauce to keep it moist. Reserve additional sauce for serving.

Combine 1/2 cup rice vinegar, 1/2 cup water, 2 tsp sugar and 1/2 tsp kosher salt in a heatproof bowl or jar and stir until dissolved. Add thinly sliced cucumber (and optional jalapeño). Press down so vegetables are submerged. Let sit at room temperature for at least 20 minutes for quick pickles, or refrigerate for up to 24 hours for stronger flavor. Drain before assembling baos.

Heat 1 cup neutral oil in a small saucepan to 300–325°F (150–160°C). Fry thinly sliced shallots in batches, stirring frequently, until golden brown and crisp (about 3–5 minutes). Use a slotted spoon to transfer to a paper-towel-lined plate and immediately season with 1/4 tsp kosher salt. Let cool — they will crisp up further. Reserve any leftover oil for another use.

Ensure egg yolks are at room temperature. In a tall container or a bowl suitable for an immersion blender, combine 4 room-temperature egg yolks with 1 tsp sesame oil, 1 tsp lime juice (or rice vinegar) and 1/4 tsp salt. With an immersion blender running, slowly drizzle in 3/4 cup warm neutral oil in a thin steady stream until the mixture thickens into an emulsion similar to mayonnaise. If the emulsion is too thick, blend in up to 1 tbsp water to reach a pourable but creamy consistency. Taste and adjust seasoning.

Warm the steamed Gua bao according to package instructions or steam for 3–5 minutes until soft and fluffy. Open each bun gently.

To assemble each bao: spread about 1 tbsp of the egg emulsion inside the bun, add 1/4 cup shredded braised short rib (tossed with a little reserved braising sauce), 2–3 slices of pickled cucumber, a sprinkle of crispy shallots, a few thinly sliced scallions and a couple of cilantro leaves. Drizzle a little extra reduced braising sauce over the meat if desired.

Serve immediately while buns are warm and the meat is hot. Provide extra sauce and crispy shallots at the table.