Teriyaki-braised short ribs of beef with shitake mushrooms

Serves: 6

Teriyaki-braised short ribs of beef with shitake mushrooms
Teriyaki-braised short ribs of beef with shitake mushrooms Teriyaki-braised short ribs of beef with shitake mushrooms

This would be the perfect dish to make in a slow cooker but an oven or hob is just as good. I always slow braise in the oven as my gas tends to extinguish itself on the lowest setting. This is one of the tastiest-and easiest-ways of serving short ribs. If your butcher doesn’t sell this particular cut Waitrose and M&S will oblige. Be sure to skim off the fat -short ribs are absolutely delicious but they are fatty.


  • 2 large onions, peeled and roughly chopped
  • 4 large garlic cloves, peeled
  • 2 sticks lemongrass, outer layer removed
  • 2cm piece root ginger, peeled and roughly chopped
  • 1 red chilli, deseeded
  • 2 tablespoons sunflower or rapeseed oil
  • 2kg short ribs, about 6 large ones
  • 775ml beef stock
  • 100ml teriyaki marinade
  • 100ml oyster sauce
  • 50ml Shaoxing –rice wine
  • 1 tablespoon runny honey
  • 370g shitake mushrooms, stalks removed
  • 2 tablespoons cornflour
  • 7 spring onions, trimmed and finely sliced
  • 4 tablespoons finely chopped coriander
Teriyaki-braised short ribs of beef with shitake mushrooms


  1. Place the onions, garlic, lemongrass, ginger, chilli and 1 tablespoon of the oil in a small liquidiser and blend to a smooth paste. Set aside.
  2. Heat the oven to 170˚c, fan oven 150˚c, mark 3. Heat the remaining oil in a large flameproof and ovenproof casserole dish and brown the ribs in batches for 2 minutes each side. Transfer to a plate.
  3. Turn the heat to low and scrape the paste into the casserole and cook, stirring, for 5 minutes. Return the ribs to the casserole and mix with the paste. Pour in the stock, teriyaki marinade, oyster sauce, Shaoxing and honey. Bring to the boil then cover with a lid and place in the oven. Cook for 3 hours.
  4. Add the mushrooms to the casserole and stir well. Continue to cook for a further 30 minutes. Remove from the oven and cool slightly. By this stage the bones will have come away from the meat so fish them out and discard. Skim off the fat-as much as you can.You can also trim the meat, removing any fatty bits. I like to keep the meat in large pieces but you can cut them into daintier morsels if you like. Return the meat to the casserole and place over a low heat.
  5. Mix the cornflour with a little water to make a loose paste. Stir into the casserole and cook for 3-4 minutes until thick. Sprinkle over the spring onions and coriander just before serving. Serve with steamed broccoli and mashed potatoes or brown rice.