有夠好吃的「水煎牛肋條」水煎牛腩，極度美味新吃法，少油增肌又減脂低碳！Pan-Fried Beef Ribs

Ingredients

• 1.2 kg Beef Short Ribs (Trimmed, rinsed; can be labeled 牛肋條 or beef brisket strips)
• 5 slices Fresh Ginger (Thin slices for aromatics)
• 2 leaves Bay Leaf (Dried)
• 1 tsp Black Peppercorns (Coarsely cracked)
• 1 tsp Salt (Kosher or sea salt)
• 2 tbsp Shaoxing Cooking Wine (Optional, adds depth)
• 1.5 L Water (Enough to cover about 90% of the meat)
• 3 cloves Garlic Cloves (Minced; optional for final sear)
• 1 tsp Fresh Thyme (Leaves only; optional for final sear)
• 1 medium Zucchini (Sliced; optional side vegetable)
• 200 g Mixed Mushrooms (Cleaned and halved; optional side vegetable)
• 1 Bell Pepper (Sliced; optional side vegetable)
• 1 tbsp Olive Oil (Optional for vegetable stir‑fry if rendered beef fat is insufficient)

Instructions

1. Rinse and Optional Blood Soak

   Rinse the beef short ribs under cold water. If the meat smells strong, place it in a bowl of cold water and let it soak for about 15 minutes, then rinse again.

   Time: PT15M

2. Blanch the Beef

   Put the rinsed ribs into a large pot, cover with cold water, and bring to a rolling boil. Once boiling, let it boil for 1–2 minutes, then turn off the heat. Drain and rinse the meat under running water to remove foam and impurities.

   Time: PT5M

3. Add Aromatics and Bring to Boil

   Return the blanched ribs to the pot. Add ginger slices, bay leaves, cracked black pepper, salt, Shaoxing wine, and enough water to cover about 90% of the meat. Bring to a rapid boil, then skim off any foam that rises.

   Time: PT5M

4. Cover and Simmer

   Reduce the heat to a gentle simmer, cover the pot with a lid, and let the ribs cook for 20 minutes until they start to become tender.

   Time: PT20M

5. Uncover and Water‑Pan‑Fry

   Remove the lid and continue cooking over medium‑high heat. Turn the ribs occasionally, allowing the liquid to evaporate and the meat to brown. This stage takes about 45‑50 minutes; the rendered fat will coat the pan, giving a rich flavor without added oil.

   Time: PT45M

6. Final Sear with Garlic and Thyme (Optional)

   Add minced garlic and fresh thyme leaves to the pan. Stir‑fry for another 5 minutes until the garlic is fragrant and the ribs develop a deeper golden crust.

   Time: PT5M

7. Rest the Meat

   Transfer the ribs to a plate and let them rest for 5 minutes before slicing against the grain.

   Time: PT5M

8. Optional Stir‑Fried Seasonal Vegetables

   Using the leftover rendered fat (add a splash of olive oil if needed), quickly stir‑fry sliced zucchini, mixed mushrooms, and bell pepper over medium‑high heat until golden and tender, about 8‑10 minutes. Season with a pinch of salt and freshly ground black pepper.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

5g

Fat

20g

Fiber

2g

Ingredient Substitutions

• Instead of Beef Short Ribs: Beef Chuck, Beef Shank
• Instead of Fresh Ginger: Ground ginger (½ tsp)
• Instead of Black Peppercorns: White pepper
• Instead of Salt: Low‑sodium salt
• Instead of Shaoxing Cooking Wine: Dry sherry
• Instead of Garlic Cloves: Garlic powder (¼ tsp)
• Instead of Fresh Thyme: Dried thyme (¼ tsp)
• Instead of Zucchini: Yellow squash
• Instead of Mixed Mushrooms: Button mushrooms
• Instead of Olive Oil: Vegetable oil

Equipment Needed

• Large Pot
• Large Skillet
• Tongs
• Ladle
• Fine Mesh Sieve
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Serving Spoon (optional)
• Plate (optional)

Critical Steps — Do Not Skip

• Blanch the beef to remove impurities
• Simmer covered for 20 minutes to tenderize
• Uncover and reduce liquid until meat browns
• Final sear with garlic and thyme for extra flavor
• Optional vegetable stir‑fry using rendered beef fat

Chef Tips from the Video

• Use a heavy‑bottomed skillet for even heat distribution and to prevent hot spots.
• Save the rendered beef fat; it adds incredible flavor to the optional vegetable stir‑fry.
• Slice the rested meat against the grain for maximum tenderness.
• Adjust the final salt level after the liquid has reduced, as flavors become concentrated.
• If you prefer a sweeter glaze, add a teaspoon of honey during the final sear.

Troubleshooting

Storage

Refrigerator: Store the cooked ribs in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag or container for up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Blanch and simmer the ribs a day ahead; refrigerate and reheat gently before the final sear.
• The rendered fat can be strained and stored for future stir‑fry dishes.
• If you plan to serve later, keep the meat covered with a thin layer of its own broth to prevent drying.

Frequently Asked Questions