Chinese-style Braised Beef Short Ribs
Chinese-style Braised Beef Short Ribs is a classic comfort dish featuring marbled beef ribs slow-cooked in a rich, aromatic sauce until fork-tender. The dish typically uses bone-in short ribs or similar cuts like flanken-cut beef, braised with soy sauce, Shaoxing wine, rock sugar, star anise, ginger, and scallions. It's a staple of home-style cooking across various Chinese regions, with popular versions found in Cantonese, Shanghainese, and Taiwanese cuisines.
🍽️ Nutrition at a glance
This dish is high in protein and fat due to the marbled beef, with minimal carbohydrates unless served with rice or noodles. Key nutrients include iron, zinc, B vitamins (especially B12), and collagen from the connective tissue, which supports skin and joint health. A typical serving of about 4-5 ounces of meat with sauce contains roughly 400-500 calories.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 32 g |
| Carbs | 12 g |
| Fat | 35 g |
| Fiber | 1.5 g |
| Sugar | 6 g |
| Sodium | 850 mg |
| Iron | 4.5 mg |
| Zinc | 8 mg |
| Potassium | 450 mg |
| Phosphorus | 280 mg |
| Vitamin B12 | 3.2 mcg |
| Niacin (B3) | 7 mg |
| Selenium | 25 mcg |
| Vitamin B6 | 0.6 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The braising technique, known as 'hong shao' (red cooking), uses caramelized rock sugar to create the dish's signature glossy, mahogany-colored sauce—a method that balances savory and sweet flavors unique to Chinese culinary tradition. Nutritionally, the slow cooking breaks down tough collagen into gelatin, making the meat exceptionally tender while enhancing the broth's richness.
