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Delicious Asian-Style Beef Short Rib Potjie: A Fusion Masterpiece for Your Next Braai

Asian-style beef short rib bone-in potjie – succulent ribs braised with aromatic spices and sauces for ultimate tenderness.
Servings 4 people
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes

Equipment

  • 1 Cast iron potjie pot 5-6 liter; For authentic outdoor braai cooking over coals Pot Number 2, or 3. I prefer the number 3 pot because you can get large shanks in horizontally so it stays in the juices whilst simmering.
  • 1 Wooden spoon For gentle layering (no stirring after browning!)

Ingredients

Main Ingredients

  • 2 kg beef short ribs bone-in, cut into large pieces
  • 2 large onions thickly sliced
  • 4 carrots peeled and cut into chunks
  • 500 g baby potatoes halved

Aromatics and Spices

  • 5 cm piece ginger thinly sliced
  • 4 cloves garlic sliced
  • 2 red chillies chopped (adjust for spice level)
  • 4 star anise
  • 1 cinnamon stick
  • 1 tsp Chinese five-spice powder

Sauces and Liquids

  • 250 ml soy sauce
  • 1/2 cup hoisin sauce
  • 6 Tbsp brown sugar
  • 500 ml beef or chicken stock
  • 250 ml apple juice or water
  • 2 Tbsp vegetable oil for searing
  • 1 Tbsp rice wine vinegar optional, for glaze

Garnish

  • Fresh coriander cilantro, finely chopped
  • Red chillies finely sliced
  • Steamed Jasmine rice to serve

Instructions

  • Follow these step-by-step directions for foolproof success. Remember, patience is key in potjie cooking – let the fire work its wonders!

Preparation

  • Start by preparing your fire for the potjie. Aim for a steady bed of low coals to maintain even heat. Meanwhile, pat the beef short ribs dry with paper towels and season them generously with salt and a pinch of Chinese five-spice powder.
  • Heat the vegetable oil in the potjie over medium-high coals. Next, sear the short ribs in batches until they are browned and golden on all sides, about 5-7 minutes per batch. Remove the ribs and set them aside.
  • Building the Flavors
  • In the same potjie, add the sliced onions, ginger, garlic, and chopped red chillies. Sauté for a few minutes until the onions soften and become fragrant.
  • Then, stir in the remaining Chinese five-spice powder, star anise, and cinnamon stick. Cook for about 1 minute to release the aromas.
  • Pour in the soy sauce, hoisin sauce, brown sugar, beef or chicken stock, and apple juice or water. Stir well to combine and dissolve the sugar. Bring the mixture to a gentle simmer.

Slow Cooking

  • Return the seared short ribs to the potjie, ensuring they are submerged in the liquid. Additionally, layer the baby potatoes and carrot chunks on top – this traditional potjie method allows the veggies to steam while absorbing flavors.
  • Cover the potjie with its lid and cook over low coals for about 3 hours, or until the meat is tender and falling off the bone. Check occasionally and add a splash of water if needed, but avoid stirring to preserve the layers.

Finishing Touches

  • Once cooked, carefully remove the short ribs, potatoes, and carrots to a serving dish. Now, increase the heat under the potjie and reduce the sauce for 15-20 minutes until it becomes thick and sticky. For extra tang, stir in the rice wine vinegar during reduction.
  • Finally, pour the sticky sauce over the ribs and veggies. Garnish with fresh coriander and sliced red chillies. Serve hot with steamed Jasmine rice for a complete, hearty meal.

Notes

This recipe draws inspiration from classic South African braai and potjiekos traditions, fused with Asian elements for a unique outdoor cooking experience – think Woolworths TASTE's sticky short ribs meets hearty Reddit potjie shares. For the best results, use a no. 3 potjie pot. If cooking indoors, braise in a Dutch oven at 160°C (320°F) for the same time. Remember, the key to a great potjie is patience – let the fire do the work. Moreover, leftovers reheat beautifully and taste even better the next day. Enjoy this 5-star dish around the fire with friends, embracing the smoky, flavorful essence of BBQ and outdoor recipes.
Pro Tip: Pair it with a crisp Asian slaw or grilled bok choy for added crunch. If you're new to potjie, start with fewer coals to avoid burning – practice makes perfect!
What are you waiting for? Fire up that braai and create memories with this unforgettable dish. If you try it, share your twists in the comments below!
Cost: 55
Course: Dinner, Main Course
Cuisine: Asian, South African
Keyword: Potjie / Dutch Oven