Braised Beef Rib Fingers
Beef rib fingers slow-braised until tender in a rich, flavourful sauce. A simple low-and-slow method that transforms this cut into something soft, juicy, and full of depth.
Perfect for a comforting meal that’s well worth the wait.
15 Mins. 1 Hr. 30 Mins. 3-4
π Ingredients:
- 1kg beef rib fingers (about 10 pieces)
- 1 tbsp vegetable oil
- 1 onion, sliced
- 1 carrot, sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup tomato sauce (passata or canned puree)
- 1 cup beef stock
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp black pepper
- Optional: 2 medium potatoes, cut into large chunks
- Optional garnish: chopped parsley or spring onion
π¨π³ Instructions:
- Brown: Heat oil in a pot. Brown rib fingers on all sides for flavour. Remove and set aside.
- Build base: Add onion, carrot, and garlic. Cook 3–4 mins until softened.
- Add flavour: Stir in tomato paste, soy sauce, oyster sauce, and pepper. Cook 1 min.
- Braise: Return rib fingers to the pot. Add tomato sauce and beef stock. Liquid should come halfway up the meat.
- Add potato (optional): Add potato chunks on top of the meat — they will gently steamβbraise and absorb flavour.
- Simmer: Cover and braise on low heat 1 hr 30 mins, turning occasionally, until tender and glossy.
- Reduce: Remove lid for the last 10 mins to thicken the sauce if needed.
- Finish: Garnish with parsley or spring onion before serving.
π½οΈ Serving Suggestions:
- Over mashed potato or rice
- With crusty bread to mop up the sauce
- Tossed through noodles with extra braising liquid
β¨ Pro Tip:
Rib fingers shine when cooked low and slow. The 1.5βhour braise melts the collagen, giving you the tenderness and sweetness that fast cooking can never achieve.
Adding potato gives you a builtβin side dish that soaks up the braising liquid. Cut them large so they hold their shape during the long simmer.
If you’re unsure, see our guide on why your meat comes out overcooked and how to avoid it.
This recipe uses:
US Premium Boneless Beef Rib Fingers
