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.

