Perfect Asian Beef Short Ribs Recipe

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Perfect Asian Beef Short Ribs Recipe



 

INGREDIENTS

125ml (1/2 cup) dark soy sauce

100g (1/2 cup, firmly packed) brown sugar

80ml (1/3 cup) Chinese cooking wine

1/2 teaspoon Chinese five-spice

1 orange, rind cut into thick strips, juiced

4 garlic cloves, sliced

25g fresh ginger, peeled, thinly sliced

1/2 teaspoon dried chili flakes

4 whole star anise

1 cinnamon stick

6 green shallots, cut into 5cm lengths

500ml (2 cups) Massel beef style liquid stock

1.5kg beef short ribs

2 bunches of broccolini, trimmed, steamed

Sesame seeds, to serve

Steamed jasmine rice, to serve

Green shallots, to serve


METHOD

Step 1

Combine soy sauce, sugar, cooking wine, five-spice, orange rind and juice, garlic, ginger, chili, star anise, cinnamon, shallot, and stock in a medium bowl. Stir to combine.

Step 2

Place the ribs in a large sealable glass or plastic container. Pour over marinade.

Step 3

Place the broccolini in another sealable glass or plastic container.

Step 4

Freeze containers for up to 3 months or until the night before using. Defrost overnight in the fridge.

Step 5

Preheat oven to 160C/140C fan-forced. Place contents of the beef container in a large roasting pan. Toss to combine. Cover with a sheet of baking paper and a sheet of foil. Bake for 3-31⁄2 hours or until almost tender.

Step 6

Increase oven to 180C/160C fan-forced. Remove foil and baking paper. Bake for a further 30-45 minutes or until beef is falling off the bone. Microwave broccolini until heated through. Top ribs with extra curled shallot and sesame. Serve with broccolini and rice.



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