Beer, chilli and soy-braised beef short ribs

Name: Beer, chilli and soy-braised beef short ribs
Yield: 4
Ingredients: 2.5kg beef short ribs, cut into 2 rib racks; 2 tbs extra virgin olive oil; 4 eschalots, thinly sliced; 2 long red chillies, thinly sliced, plus extra sliced to serve; 4 star anise; 2 cinnamon quills; 3cm piece (15g) ginger, finely grated; 1/2 bunch coriander, finely chopped, plus extra leaves to serve; 2 bay leaves; Finely grated zest of 2 lemons; 3/4 cup (165g) brown sugar; 440ml can Guinness; 2 tbs black beans, soaked, strained; 4 cups (1L) beef stock; 1/3 cup (80ml) soy sauce; 1/4 cup (60ml) barbecue sauce; 1/4 cup (60ml) Japanese cooking sake; 1/4 cup (60ml) Chinese black (chinkiang) vinegar (from Asian food shops); 2 tbs yuzu juice; 2 tbs sesame oil; 2 tsp caster sugar; 1 tsp sambal oelek; 2 tsp roasted white sesame seeds; 1 long red chilli, finely chopped; 3 Lebanese cucumbers, halved, cut lengthwise into thin wedges; Steamed rice; Roasted peanuts; Baby red radish

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https://healthimprovements.info/recipes/beer-chilli-soy-braised-beef-short-ribs/myql31aj — Beer, chilli and soy-braised beef short ribs

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by Matt Moran

Chef and delicious. Produce Awards judge

Jul 26, 2019

Sticky, sweet and spicy, we can't get enough of these ribs.

2.5kg beef short ribs, cut into 2 rib racks
2 tbs extra virgin olive oil
4 eschalots, thinly sliced
2 long red chillies, thinly sliced, plus extra sliced to serve
4 star anise
2 cinnamon quills
3cm piece (15g) ginger, finely grated
1/2 bunch coriander, finely chopped, plus extra leaves to serve
2 bay leaves
Finely grated zest of 2 lemons
3/4 cup (165g) brown sugar
440ml can Guinness
2 tbs black beans, soaked, strained
4 cups (1L) beef stock
1/3 cup (80ml) soy sauce
1/4 cup (60ml) barbecue sauce
1/4 cup (60ml) Japanese cooking sake
1/4 cup (60ml) Chinese black (chinkiang) vinegar (from Asian food shops)

Cucumber salad

2 tbs yuzu juice
2 tbs sesame oil
2 tsp caster sugar
1 tsp sambal oelek
2 tsp roasted white sesame seeds
1 long red chilli, finely chopped
3 Lebanese cucumbers, halved, cut lengthwise into thin wedges

To serve

Steamed rice
Roasted peanuts
Baby red radish

Method

1.

Preheat oven to 160°C. Place ribs in a large bowl and season liberally all over. Heat a large, deep flameproof casserole over high heat and add oil. In batches, cook ribs, turning, for 6-8 minutes or until browned. Transfer to a plate.
2.

Carefully drain oil from casserole, reserving 2 tbs in casserole. Add eschalot, chilli, spices, coriander, bay leaves and lemon zest, and cook, stirring, for 4-5 minutes or until onion is softened. Stir in sugar until dissolved. Stir in Guinness, black beans, stock, soy sauce, barbecue sauce, sake and black vinegar. Return ribs to casserole and bring to the boil. Reduce heat to medium and simmer for 8-10 minutes for flavours to develop. Season. Cover with lid and roast for 2-3 hours or until meat is tender.
3.

Meanwhile, for cucumber salad, place all ingredients except cucumber in a large bowl. Season and whisk to combine. Add cucumber wedges and toss gently to coat. Place on a platter when ready to serve.
4.

Remove ribs from oven and transfer to a baking tray. Set aside, covered with foil, to keep warm. Strain braising liquid through a fine sieve into a medium saucepan over medium-high heat. Reduce liquid, skimming off all fat, for 12-15 minutes or until sauce has thickened.
5.

Place ribs on a large serving platter and drizzle over sauce (as much or as little as you like). Serve with steamed rice and cucumber salad. Scatter with peanuts and baby red radish leaves.