Korean Beef Short Ribs
Korean Beef Short Ribs. A delicious recipe taken from the Dairy Diary 2020.
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.
