Beef Short Rib In Black Pepper Sauce Recipe
Make Beef Short Rib In Black Pepper Sauce Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Short ribs & marinade
Sauce
Aromatics & garnish
Method
Short ribs & marinade
- 1
Trim and pat dry
Trim excess fat from the short ribs if desired. Pat the ribs dry with paper towels so the marinade and sear adhere well.
- 2
Marinate
In a shallow dish, combine 1 cup soy sauce, 2 tbs Shaoxing wine, 1 tbsp sugar, 2 tsp freshly ground black pepper, 4 cloves minced garlic, 1 tbsp minced ginger and 2 tsp cornstarch. Whisk until the sugar and cornstarch are dissolved. Add the short ribs, turning to coat thoroughly. Cover and refrigerate for 1–3 hours (overnight for deeper flavor). Remove from fridge 20–30 minutes before cooking to come toward room temperature.
Sauce
- 3
Mix sauce components
While the ribs marinate (or 15 minutes before finishing), combine 1 cup beef stock, 2 tbsp oyster sauce, 1 tbsp dark soy sauce, 1 tbsp light soy sauce, and 2 tsp coarsely ground black pepper in a bowl. Taste for balance — it should be savory with a prominent peppery kick. Set aside. In a small separate bowl, whisk 1 tsp cornstarch with 2 tbs cold water to make a slurry and keep at hand.
- 4
Finish sauce during cooking
The sauce will be reduced and thickened in step 'Sear & braise' and finished by whisking in the cornstarch slurry near the end.
Aromatics, searing & braising
- 5
Heat pan
Preheat a heavy skillet or Dutch oven over medium-high heat. Add 2 tbsp vegetable oil and let it warm until shimmering but not smoking.
- 6
Sear short ribs
Remove ribs from marinade, shaking off excess (reserve marinade). Sear ribs in batches without overcrowding for 2–3 minutes per side, until a deep brown crust develops. Transfer seared ribs to a plate.
- 7
- 8
Deglaze & braise
Pour the reserved marinade into the pan and bring to a simmer to deglaze, scraping browned bits. Add the prepared sauce (beef stock + oyster and soy sauces + pepper) and return the seared ribs to the pan, nestling them into the liquid. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise 45–60 minutes until ribs are fork-tender. Check once midway and spoon sauce over ribs. If you used very thin flanken ribs, check at 35–45 minutes; thicker pieces may need up to 90 minutes.
- 9
Reduce & thicken sauce
When ribs are tender, remove them to a plate and tent loosely with foil to rest. Increase heat to medium-high and bring the cooking liquid to a simmer. Taste and add up to 1 tsp fine sea salt if needed. Whisk the cornstarch slurry into the simmering liquid and cook 1–2 minutes, stirring, until sauce is glossy and coats the back of a spoon. If sauce becomes too thick, add 1–2 tbs warm water or beef stock to reach desired consistency. Stir in 1 tsp sesame oil for aroma.
- 10
Final assembly & garnish
Return the short ribs briefly to the pan and spoon sauce over them to glaze and warm through (30–60 seconds). Turn off heat. Scatter the sliced green parts of the scallions and chopped cilantro over the ribs. Grind additional fresh black pepper over top to taste. Serve hot with steamed rice or noodles.