250 ml (1 cup) soy sauce 250 ml
(1 cup) Shaoxing wine
120gm rock sugar, coarsely crushed (see note)
50gm (10cm piece) ginger, thickly sliced
6 x golden shallots, halved
4 x spring onions, coarsely chopped, plus extra thinly sliced horizontally, to serve
1 x head of garlic, halved
4 x star anise
2 x cassia quills
1.5kg beef short ribs (4 ribs)
For brushing: vegetable oil
To serve: roasted sesame seeds
For master stock, bring soy sauce, Shaoxing wine, sugar, ginger, shallot, spring onion, garlic, spices and 1.5 litres water to the simmer in a large saucepan over medium-high heat, stir to dissolve sugar and simmer to infuse (30 minutes). Set aside to cool completely.
- Place ribs and enough cold water to cover generously in a large saucepan over high heat, bring to the boil, cook for 2 minutes, drain and rinse ribs under cold running water. Add to master stock and bring to the simmer over medium-high heat. Reduce heat to low, cover and simmer until meat almost falls from the bone (2½-3 hours). Remove ribs with a slotted spoon and set aside on a tray to dry (1 hour).
- Strain 250ml master stock into a clean saucepan (reserve remaining master stock for another use), add honey, bring to the boil over medium-high heat, reduce to a glaze (5-6 minutes) and set aside.
- Heat a char-grill pan over medium-high heat. Brush ribs lightly with oil and char-grill, turning and basting occasionally with reduced master stock, until glazed and warmed through (2-3 minutes). Serve hot topped with extra spring onion and roasted sesame seeds.