Keyword Asian, beef, jacobs ladder, low and slow, short ribs, slow cooking
Prep Time 15 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours15 minutesminutes
Servings 4people
Cost £
Equipment
Casserole dish
Ingredients
2tbspextra-virgin olive oil
1.2kg beef short ribs
1shallot, chopped
4garlic cloves, bruised
3cm piece fresh ginger, sliced
250mlcooking sake e.g. Saitaku cooking sake. You may need to find it online, but I used dry sherry as a substitute)
500ml beef or chicken stock
100mlsoy sauce
100ml mirin or sherryYou can fnid mirin in a supermarket or online
100mlrice wine vinegaras above
2tbspbrown sugar
1star anise
Instructions
Make sure your ribs are at room temperature before starting.
In a casserole dish (with lid), heat the olive oil over high heat. Season the ribs with a little salt and sear them until golden all over. Remove them from the dish and pour off the excess oil/fat, leaving about a tablespoon in the dish.Now, add the garlic, ginger, shallot and cook for approx 3 mins or until they have some colour. Then pour in the sake and simmer for a couple of minutes before adding in the rest of the ingredients. Stir them well and then return the beef ribs.Bring to a gentle simmer and cook, with the lid on, over low heat for 3 - 4 hrs or until the beef is tender and falling off the bone.
Once cooked, take the ribs out of the dish and place on a warm serving dish.
Next, strain the sauce through a sieve into a small saucepan (you can put the aromatics on top of the beef) and on medium heat simmer the sauce for approx 10 mins to reduce slightly. Pour the sauce over the beef and serve.