Sticky Asian Beef Short Ribs

Ingredients

• 1x Silver Fern Farms Whole Beef Short Rib
• 1 tbsp cooking oil

Braising Sauce:

• 2 tsp grated fresh ginger
• 4 cloves garlic, minced
• 1 red chili, finely chopped
• ½ cup beef stock
• ¼ cup kecap manis (sweet soy sauce)
• ¼ cup Chinese cooking wine
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tsp sesame oil
• ½ tsp Chinese 5-spice

Garnish:

• 1 red chili, thinly sliced
• Fresh cilantro

Method

Step 1: Preheat the oven to 300F.

Step 2: Option: cut the whole beef short rib into five individual ribs, or alternative you can cook it whole and slice it after cooking.

Step 3: Heat the oil in a large heavy based skillet over medium high heat.

Step 4: Season each rib with salt and pepper then sear in the skillet until brown on all sides. Place the seared ribs into a casserole dish or roasting pan that fits all the ribs snugly in a single layer.

Step 5: Combine the grated ginger, garlic, chili, beef stock, kecap manis, cooking wine, soy sauce, fish sauce, brown sugar, sesame oil and Chinese 5-spice in a bowl.

Step 6: Pour braising sauce over the ribs. Cover tightly with foil, then bake for 3 hours or until the beef is very tender.

Step 7: Turn the oven to grill and high. Remove the foil from the ribs and grill for 3 to 4 minutes until the ribs are caramelized and sticky.

Step 8: Remove the ribs from the sauce and transfer onto a serving platter. Keep warm.

Step 9: Remove any excess beef fat from the top of the sauce by placing kitchen paper towels gently on the surface of the sauce. Lift off gently with tongs and discard. Repeat until most of the fat has been removed.

Step 10: Reheat the braising liquid if necessary, then pour over the ribs. Garnish with the chili and cilantro.

Step 11: Serve with rice and Asian greens.