Dim Sum Steamed Beef Short Ribs with Black
Dim Sum Steamed Beef Short Ribs with Black
Total time 12 hours 10 mins
These steamed beef short ribs with black pepper are our version of the classic Chinese dim sum dish. Learn how to make them and then check out our other dim sum recipes!
Serves: 4 servings
Ingredients
- You'll need:
- 1 pound of beef short ribs, cut across the bone about ¼ inch thick
- For the marinade:
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon sugar
- 1 tablespoon Shaoxing wine
- 1 teaspoon light soy sauce
- ¼ teaspoon dark soy sauce
- 1 teaspoon oyster sauce
- ½ teaspoon sesame oil
- ½ clove garlic, grated or smashed to a pulp
- 1 small red onion, thinly sliced
- To add before steaming the short ribs:
- 1 teaspoon oil
- 2 teaspoons cornstarch
- ½ teaspoon coarsely ground/cracked fresh black pepper
Instructions
- Rinse the beef short ribs and trim off any visible fibrous membranes, as these will make your ribs tough. Mix all of the marinade ingredients in a large bowl. Add the short ribs and onions, making sure that the short ribs are evenly coated. Cover and refrigerate overnight.
- The next day, take the ribs out of the refrigerator, and let them come to room temperature. Add the oil, cornstarch, and freshly ground black pepper. Mix well.
- Set up your wok or steamer pot over high heat. Place your bamboo steamers in your wok if that's what you're using. Heat until the water is bubbling. If you're using a steamer pot, heat the water to a gentle boil.
- While you're waiting for the water, arrange the ribs on small heat-proof plates if you’re going to serve them dim sum style, or a large plate if you're going to serve them family style. Top off with some additional fresh ground pepper to taste.
- When the steamers are sufficiently preheated, turn off the heat, and carefully add the plate(s) to the steamer. Turn the heat back on, cover the ribs, and steam for 10 minutes. Remove from the heat and serve immediately!
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