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Korean Beef Short Ribs

Korean Beef Short Ribs

Korean Beef Short Ribs. A delicious recipe taken from the Dairy Diary.




Korean Beef Short Ribs

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 (¾in) 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)

Instructions

1

Preheat oven to 170°C/150°fan/Gas 3. Wash beef ribs and pat dry.

2

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.

3

Reheat frying pan juices and gently fry garlic, onion and ginger for 2-3 minutes. Spoon over ribs and add star anise.

4

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.

5

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.

6

Serve ribs with sticky sauce and with pickled vegetables and bao buns or sticky rice, if you like.

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