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