Korean Beef Short Ribs
Emily Davenport
4 servings
15 minutes
709
Korean
main, ribs
Korean Beef Short Ribs. A delicious recipe taken from the Dairy Diary 2020, these short ribs make for a comforting, rich meal, ideal for cost nights in.
Ingredients
- Beef short ribs 1.5kg (3lb 5oz)
- Sunflower oil 2 tbsp
- Garlic 4 cloves, peeled and crushed
- Red onion 1 large, sliced
Root ginger 2cm (¾ in) piece, peeled and finely chopped
- Star anise 2
- Light soft brown sugar 2 tbsp
- Soy sauce 5 tbsp
Shaoxing rice wine or sweet sherry 150ml (¼ pint)
- Chinese rice vinegar 1 tbsp
- Pickled vegetables and steamed bao buns or rice to serve (optional)
Directions
Preheat oven to 170°C/150° fan/Gas 3. Wash beef ribs and pat dry
- Heat oil in a large frying pan and fry ribs for 5 minutes until browned all over. Transfer to a shallow ovenproof dish in a single layer
- Reheat frying pan juices and gently fry garlic, onion and ginger for 2-3 minutes. Spoon over ribs and add star anise
Mix sugar and soy sauce with rice wine or sherry and vinegar and pour over ribs with 150ml (¼ pint) water. Cover tightly with foil and roast for about 3½ hours until meat is falling off bones
- Remove beef with tongs and keep warm. Pour juices into a pan and bring to the boil. Boil for about 10 minutes until thick and syrupy
- Serve ribs with sticky sauce and with pickled vegetables and bao buns or sticky rice, if you like