Step 1: Prepare and Sear the Beef Ribs
- Blanch the beef ribs: Place the beef ribs in a pot of boiling water for 5-7 minutes to remove impurities and excess fat. Drain and rinse the ribs under cold water. This step will help give you a clearer sauce and reduce the amount of scum that forms while braising.
- Sear the ribs: Heat the vegetable oil in a large wok or Dutch oven over medium-high heat. Sear the beef ribs until browned on all sides, about 3-4 minutes per side. Remove the ribs and set them aside.
Step 2: Build the Aromatics
- In the same pot, add the sliced ginger, garlic, and scallions. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add the star anise and cinnamon stick, allowing them to release their flavors into the oil for about 1 minute.
Step 3: Combine Sauce Ingredients
- Return the seared beef ribs to the pot.
- Add the light and dark soy sauces, Shaoxing wine, oyster sauce, sugar, and sesame oil. Stir to coat the ribs evenly in the sauce.
- Pour in the beef broth (or water) until the ribs are just covered. Bring the mixture to a simmer.
Step 4: Braise the Beef and Add Chestnuts
- Lower the heat to medium-low, cover the pot, and let the beef ribs braise for 1.5 to 2 hours, or until the meat is tender and falling off the bone. Stir occasionally to make sure the ribs cook evenly.
- After the beef has been braising for about 1 hour, add the peeled chestnuts to the pot. They will soak up the flavors of the sauce and become soft as they cook.
Step 5: Reduce the Sauce
- Once the beef ribs are tender and the chestnuts are cooked through, remove the lid and increase the heat to medium-high.
- Let the sauce reduce and thicken for about 10-15 minutes. You want the sauce to become glossy and coat the ribs and chestnuts. Stir occasionally to prevent sticking.
Step 6: Serve
- Transfer the braised beef ribs and chestnuts to a serving dish.
- Garnish with chopped cilantro, scallions, or sesame seeds for a pop of freshness and color.
Tips for Success
- Chestnuts: If using fresh chestnuts, score the shell and roast or boil them for easier peeling. Pre-cooked chestnuts are a convenient option and save time.
- Soy sauce balance: Light soy sauce adds flavor, while dark soy sauce contributes color. Adjust these to your preference, especially if you prefer a saltier or deeper-colored dish.
- Braising time: For best results, braise the ribs low and slow. This ensures the beef becomes melt-in-your-mouth tender.
- Make-ahead: This dish tastes even better the next day, so feel free to make it ahead of time and gently reheat before serving.
Why You’ll Love Chinese-Style Braised Beef Ribs with Chestnuts
This dish is a beautiful blend of rich beef flavors, sweet chestnuts, and aromatic spices. The soy-based sauce is deeply savory with a perfect balance of sweetness and saltiness, while the chestnuts provide a tender contrast to the succulent beef ribs. This classic Chinese comfort food is sure to impress with its complex flavors and hearty texture, making it a memorable centerpiece for any meal.