Beef short-ribs (Asian-inspired)
This dish is an absolute favourite and suits someone willing to stretch themselves to achieve best results. But it’s worth it! Winter’s are meant for slowly cooked dishes, served with a deep red wine around a fireplace… we’ve got the dish organised, over to you to do the rest! Serves 2.
Check out Head Chef Jason Peppler and Dan’s (helpful?) video demonstration here…it’s quick don’t worry!
3.5 to 4 hours
- 500g beef short ribs (2 cutlets)
- 1 red onion sliced
- 1 celery rough sliced
- 1 ginger knob rough sliced
- 4 cloves of garlic sliced
- 1 green shallot sliced
- 1 tablespoon of gochujang (Korean chilli paste)
- 250g brown sugar
- 200mls dark soy sauce
- 250ml light soy sauce
- 1 teaspoon sesame oil
- 1 pear cut in quarters
- Veg AND olive oil for cooking
- FOR NOODLES
- 8 shitake mushrooms soaked in boiling water for 20mins, then sliced
- 2 packs Udon noodles
- 1 small cup of sugar snap peas
- 1 medium carrot sliced into thin sticks
- 2 slices ginger, thinly sliced
- 50g spinach leaves
- Toasted sesame seed to garnish
- FOR KIMCHI (TAKES MIN 6 DAYS TO MAKE)
- 1 whole wombok shredded (Chinese cabbage)
- 1 ½ cups Salt
- 3 carrots shredded
- 1 knob ginger sliced
- 8 cloves garlic sliced
- 1 teaspoon sugar
- 1 bunch green shallots rough sliced
- 2 tab Korean Chilli powder (for Kimchi) Can use 2 Tab Gochujang paste mixed with 3 tab water
Sear the shortribs in a heavy based saucepan until nicely browned on each side. Remove from pan, then sauté onion, celery, ginger and shallots until soft. Then add brown sugar and Chilli paste and stir for approx. 30 seconds. Add in the sauces and sesame oil.
Place the seared cutlets back in the pot and cover them with water. Place a lid on the pot and transfer to a 160 degree oven for approx. 3 hours or until meat is very soft. When done, remove meat from the liquid and reduce by three quarters. To reduce the liquid, simmer on stovetop in a saucepan without the lid until liquid evaporates, stirring frequently.
To make the Kimchi, place the wombok and carrot into a large container, sprinkle salt over the top and stir through. Cover with water and leave at room temperature for approx. 4 hours. Drain off the liquid and rince 3 times. Allow to drain over a colander to remove any excess water. Transfer to a large bowl and squeeze any excess liquid out as you do so. Mix together chilli, sugar, ginger, garlic and add to vegetables along with the shallots and mix through until well combined. Place in sterilised jars and push down quite tight until submerged. Leave a couple of cms of space on top. Place on lid and leave outside out of direct sunlight for at least 4-5 days. It will be ready then, but you can keep in out longer (for 1-2 weeks), but make sure you transfer to the fridge.
To cook and serve the ribs, boil the udon noodles for approx. 1 minute. In the meantime sauté the carrot, sugarsnaps, and ginger, then add the noodles, shitake mushrooms and spinach. Toss through and add some sauce from the ribs. Check seasoning. Serve into 2 bowls and place atop the shortrib and drizzle a little more liquid over the top and finish with some toasted sesame seeds, then kimchi.
Open a bottle of red wine, invite your significant other to marvel at your culinary creation! Enjoy!