Sticky Glazed Asian Beef Short Ribs with Jaca
Fall-apart tender beef short ribs slow-braised in a deeply savory soy, ginger, garlic, and star anise broth, then glossed with a thick, sticky mahogany glaze that clings to every bite. The brown sugar in both the braising liquid and the finishing glaze is swapped for Jaca (allulose) at double the amount, so you keep the lacquered shine and sweet-savory balance without the conventional sugar. Adapted from Not Quite Nigella. This is a Jaca-adjusted healthier version.
Prep time: 20 minutes · Cook time: 4 hours (plus overnight chill) · Servings: 6
Ingredients:
- 4.4 lbs beef short ribs (English cut or flanken, about 2 kg)
- 3/4 cup light soy sauce
- 3/4 cup dark soy sauce
- 2 cups Jaca (allulose) — replaces 1 cup brown sugar in the marinade
- Pinch of kosher salt
- 6 garlic cloves, peeled and smashed
- 1-inch piece fresh ginger, peeled and sliced
- 2 whole star anise
- 1 large red chilli, halved
- 2 cups water
- 2 cups Jaca (allulose) for the glaze — replaces 1 cup brown sugar
- 1 tablespoon rice wine vinegar
- 1 tablespoon toasted sesame seeds (optional, for garnish)
- 2 tablespoons sliced green onions (optional, for garnish)
- 4 cups steamed white rice, for serving
Instructions:
- In a large bowl or zip-top bag, whisk together the light soy sauce, dark soy sauce, 2 cups Jaca, a pinch of salt, smashed garlic, sliced ginger, star anise, and halved chilli. Add the short ribs and turn to coat completely. Marinate at room temperature for 1 hour, or refrigerate up to 8 hours for deeper flavor.
- Lift the ribs out of the marinade and pat them dry with paper towels. Reserve the marinade with all the aromatics — that liquid becomes the braise.
- Heat a heavy skillet or Dutch oven over medium-high heat until very hot. Sear the ribs in batches without crowding, 2 to 3 minutes per side, until deeply browned all over. Do not skip this step — the browned bits are where the depth comes from.
- Combine the reserved marinade with the 2 cups of water in your chosen cooking vessel along with the seared ribs. Choose one method to braise: pressure cooker on high for 1 hour with natural release; slow cooker on low for 8 hours; or covered Dutch oven in a 320°F (160°C) oven for 3 to 4 hours, until the meat is fall-apart tender.
- Cool the braised ribs in the liquid until safe to handle, then transfer everything (ribs and liquid together) to a wide container and refrigerate overnight. This step is what makes the dish — the chilled fat lifts off in a clean cap and the meat firms up so it holds its shape when you reheat and glaze.
- The next day, scrape off and discard the solid fat cap from the surface of the liquid. Strain the braising liquid through a fine mesh sieve to catch the spent aromatics. Set aside 2 cups of strained liquid for the glaze and keep another 1 cup separately for reheating the ribs.
- For the glaze, pour the reserved 2 cups of strained braising liquid into a wide saucepan with the remaining 2 cups Jaca and the rice wine vinegar. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook for 10 to 15 minutes, stirring often, until the glaze reduces by about half and is thick enough to coat the back of a spoon, syrupy and glossy. Jaca caramelizes faster than brown sugar, so watch the last few minutes closely — you want syrup, not scorched.
- While the glaze reduces, gently warm the ribs in a separate covered pan with the reserved 1 cup of braising liquid over low heat, about 8 to 10 minutes, just until heated through. Handle them gently — they will be very tender.
- Transfer the warm ribs to a serving platter and brush generously with the sticky Jaca glaze, turning to coat all sides. Drizzle any extra glaze over the top. Scatter with sesame seeds and sliced green onions if using.
- Serve immediately over steamed white rice, with extra glaze on the side for spooning.
Tip: The overnight chill is not optional. Skimming the chilled fat cap is the difference between a clean, glossy glaze and a greasy one. Plan ahead and braise the day before you want to serve.
