Ingredients

• 2- 3 kg. USDA short-rib
• 2 large onions chopped
• 4 carrots washed and chopped
• 50g dried shiitake mushrooms
• 1 whole garlic cut in half
• 4 red chillies seeded diced
• 100g mushrooms
• A thumb size knob of ginger diced
• 2 table spoons of Chinese five spice
• 3 Star anise
• 1 spoon of coriander seeds
• 150ml dark soy sauce
• 150ml oyster sauce
• 75ml Rice wine vinegar or Spirit vinegar
• 75g Brown sugar
• 2 beef stock pots
• 2 pints of stock
• Sesame oil

Directions

• 1. Cut the beef following the ribs into individual ribs.
• 2. In a thick base frying pan on a medium heat, heat up a little bit of oil then add the ribs one by one until they are nicely coloured golden brown all over. Render down as much of the fat as you can. You can save the fat for roasting potatoes or use for croutons.
• 3. When all the ribs are sealed off, season well with soy sauce. In the same pan seal the vegetables off and give them a nice colour.
• 4. Now for the sauce. Firstly, toast off the spices in a pan then add the chilli, ginger and garlic. Sweat down for a few minutes and then add your vinegar and sugar and reduce by half. Now add the rest of the soy sauce, the oyster sauce, the beef cubes and stock. Bring to the boil.
• 5. Add the vegetables to the bottom of a large oven tray, place the beef ribs on top meat side down with the bones up. Cover with sauce. If the sauce does not come up to three quarters up the rib, then add a little water. Cover with paper then foil.
• 6. Place in a pre-heated oven at 120° 130° for between 8 to 10 hours, best off to do it overnight.
• 7. Check the ribs are cooked and meat is nice and soft and the meat comes away from the bone easily. Remove from the oven and rest for an hour. When the meat is cool enough to handle, and Gently transfer to another tray.
• 8. Now to finish the sauce. Remove the vegetables from the sauce, then pass the sauce thought a fine sieve. Now place the sauce in the fridge to chill down as it’s a lot easier to remove the fat.
• 9. Reduce the sauce to half but if it’s still not thick enough, thicken with corn flour and water.
• 10. To reheat place the ribs in a tray in a medium oven for about 30 minutes. After 15 minutes pour over some sauce to glaze. Make sure you reheat the core of the meat to 70 degrees.
• 11. Serve with stir-fried rice or Asian greens and noodles.
• 12. We hope you enjoy re-creating this flavoursome dish. We used our USDA short ribs for this particular recipe, but we offer plenty more options within our beef ribs range. For more tantalising dishes, check out the rest of our ribs recipes, where you will find plenty of meal time inspiration.

Photos