Asian-style Beef Short Ribs
Of all the cuisines in the entire world, Asian food has to be my favourite. While eating out, having it cooked by those who’ve spent their lives learning the art of Asian cooking, is always a treat, I really enjoy making a few dishes at home too.
I came up with this dish after being sent some oyster sauce from Lee Kum Kee, to celebrate their new packaging (the tube has been designed for easier measuring), which really got my imagination going. What to make? There are so many sauces with oyster sauce as an ingredient, but I happened to have some beef short ribs in the fridge, so – I just did what comes naturally!
Asian-style Beef Pork Ribs
Ready in 6 hours. Serves 4
- 1.5kg beef short ribs
- 2 tablespoons Lee Kum Kee Premium Oyster Sauce
- 1 tablespoon tomato puree
- 1 tablespoon rice wine
- 2 tablespoons soy sauce
- 3/4 cup brown sugar
- 1 red chilli, seeds removed, finely sliced
- 1 red capsicum, cut into 2cm squares
- 1 bulb garlic
- 2 star anise
- 2 sticks cinnamon
- 1 large knob ginger (about the size of the top half of your thumb), finely chopped
- 1 spring onion, finely chopped, and sprig coriander, to serve
Mix the oyster sauce, tomato puree, rice wine, soy sauce, sugar, chopped chilli, half the garlic and ginger, star anise and cinnamon sticks. Stir well to combine.
In a large saucepan or pressure cooker, place the ribs in water or stock, along with half the sauce, and half the garlic. (If you don’t have stock, you can add to the flavour by including some salt, pepper and the offcuts from the shallots – I also included a leek in mine for extra yumminess). Cook in pressure cooker for 10 minutes, or 20 minutes in a saucepan.
Heat oven to 120°. Remove ribs from pan and place in an ovenproof dish. Mix about 1 1/2 – 2 cups of the stock water with the remainder of your marinade mix, and thoroughly coat the ribs. (If you have any left over, keep it to pour over at the end.)
Cover with tin foil, and cook for 4-5 hours on low. Serve with coriander, sliced spring onions and rice.