Braised Beef Ribs with Radish and Chu Hou Paste 柱侯蘿蔔炆牛肋條

A hearty and deeply flavorful Cantonese classic, featuring tender beef ribs and daikon radish slowly braised in a rich Chu Hou paste sauce. This dish is renowned for its comforting aroma and melt-in-your-mouth texture.

Nutrition (per serving)

Ingredients

• 800g beef ribs (short ribs or flanken style)
• 1 large daikon radish (about 500g)
• 6 slices ginger
• 4 cloves garlic, smashed
• 2 stalks spring onions (green parts, cut into 2-inch lengths)
• 3 tbsp Chu Hou paste
• 1 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 2 tbsp Shaoxing wine
• 1 tbsp rock sugar
• 2 pods star anise
• 1 piece dried tangerine peel (soaked, scraped)
• 2 bay leaves
• 800ml water or beef broth
• 2 tbsp vegetable oil

Steps

1. Cut beef ribs into chunks. Blanch beef in boiling water for 5 minutes to remove impurities. Rinse thoroughly under cold water and drain.
2. Peel daikon radish and cut into large chunks.
3. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add ginger and smashed garlic cloves, stir-fry until fragrant.
4. Add blanched beef ribs to the pot and sear for 3-4 minutes until lightly browned on all sides.
5. Add Chu Hou paste to the pot and stir-fry for 1 minute until fragrant, coating the beef.
6. Pour in Shaoxing wine, dark soy sauce, light soy sauce, water/broth, remaining ginger slices, garlic cloves, rock sugar, star anise, dried tangerine peel, and bay leaves. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 60 minutes, or until beef is fork-tender.
8. Add daikon radish to the pot. Continue to simmer, covered, for another 45-60 minutes, or until radish is tender.
9. Taste and adjust seasoning if needed. Remove star anise, bay leaves, ginger, garlic, and tangerine peel before serving.
10. Garnish with spring onion greens before serving hot with steamed rice.

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