Vinegar-Braised Beef Short Ribs with Ginger and Star Anise

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef short ribs slowly braised in a fragrant vinegar and soy sauce broth accented with fresh ginger and star anise. This filipino-inspired beef ready in about 150 minutes pairs pounds beef short ribs, white vinegar, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 130 min Serves 6 Filipino cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large heavy pot over medium-high heat. Add 3 pounds beef short ribs and brown on all sides for 8 minutes.
  2. Step 2: Add 6 crushed garlic cloves, 2-inch thinly sliced ginger, 2 star anise, and 1 tsp black peppercorns to the pot; sauté for 2 minutes until fragrant.
  3. Step 3: Pour in 3/4 cup white vinegar, 1/2 cup soy sauce, 2 cups water, and 1 tbsp brown sugar. Bring to a boil uncovered, then reduce heat to low and cover partially.
  4. Step 4: Simmer gently for 2 hours until the ribs are very tender and the sauce has thickened slightly. Season with salt to taste.
  5. Step 5: Garnish with 2 sliced green onions before serving with steamed rice.

Frequently asked questions

How long does Vinegar-Braised Beef Short Ribs with Ginger and Star Anise take to make?

Total time is about 150 minutes (20 min prep + 130 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vinegar-Braised Beef Short Ribs with Ginger and Star Anise?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds beef short ribs from drying out.

Can I substitute ingredients in Vinegar-Braised Beef Short Ribs with Ginger and Star Anise?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vinegar-Braised Beef Short Ribs with Ginger and Star Anise for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Vinegar-Braised Beef Short Ribs with Ginger and Star Anise?

Filipino beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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