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How to Make Braised Lamb Ribs with Radish

Braised Lamb Ribs with Radish is a common home-style dish suitable for all ages. Beginners can typically complete it in no more than 2 hours.

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

  • Lamb ribs
  • White radish
  • Green onion (scallion)
  • Sichuan peppercorns
  • Bai Zhi (Angelica dahurica, optional)
  • Ginger
  • Cooking wine or yellow rice wine
  • Table salt
  • Rock sugar
  • Water

Quantities

Per serving:

  • Lamb ribs: 400g
  • White radish: 1 piece
  • Green onion: 1 piece
  • Sichuan peppercorns: 10 grains
  • Ginger: 10g (typically, take one piece of ginger and slice about 4 pieces from it)
  • Cooking wine or yellow rice wine: 30ml-40ml
  • Table salt: 10g
  • Rock sugar: 2-4 pieces
  • Water: Enough to cover the ingredients, approximately 1000ml

Instructions

  • Peel the radish and cut it into large chunks of 3-5cm using a rolling cut technique. Set aside.
  • Ask the butcher to cut the lamb ribs for you, as household knives are usually not strong enough. Set aside.
  • Place the lamb ribs in a pot with cold water. Add half of the cooking wine and half of the chopped green onion and ginger. Boil for 10 minutes to remove the gamey odor. (Optional) Skim off the scum that rises to the surface with a spoon.
  • In a separate pot of cold water, add the cut white radish and half of the rock sugar. Bring to a boil and cook for 5 minutes to remove the radish's pungency. Remove and set aside.
  • Transfer the blanched lamb ribs into a pressure cooker. Add water to cover all ingredients, then add an additional 300ml of water.
  • Add the remaining green onion, ginger, cooking wine, Sichuan peppercorns, rock sugar, Bai Zhi (optional), and salt to the pot. Cover and bring to pressure. Once the valve starts hissing (reaches pressure), reduce to medium heat and simmer for approximately 15 minutes.
  • If you do not have a pressure cooker, use a regular pot and simmer for approximately 40 minutes to 1 hour.
  • Turn off the heat and wait for the pressure cooker to fully release steam. Open the lid, add the previously blanched radish, and adjust seasoning. Add 3-10g of salt or water, tasting the broth to check the saltiness.
  • Turn the heat back on to medium. Once the pressure cooker reaches pressure again, simmer for 10 minutes. If using a regular pot, cover and simmer for 20 minutes.
  • Turn off the heat and serve.

Additional Notes

  • During cooking, monitor the water level. If it drops below 2/3 of the ingredients, add hot water to cover them again.

If you encounter any issues or have suggestions for improving this guide while following these instructions, please submit an Issue or Pull request.