ELIZE’S ASIAN STICKY BRAISED SHORT RIBS
These Asian Braised Short Ribs are incredible. Slow cooked with classic Asian flavours, they are fall-off-the-bone amazing. They’re a little messy, but absolutely one of the best things you’ll taste. Incredible!
- 2 tablespoons cake flour
- salt and pepper
- 4 beef short ribs
- ¼ cup oil
- 2 garlic cloves minced
- 2 onions, thinly sliced
- 2 tablespoons minced fresh ginger
- 1 red chilli chopped
- 1 cup beef stock
- ¼ cup soy sauce
- 1 tablespoons black bean sauce
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- ¼ cup apple cider vinegar or rice vinegar
- ¼ cup firmly packed dark brown sugar
- ¼ cup chilli-garlic sauce… Sriracha works perfectly
- 1 carrot, julienne
- 1 green pepper julienne
- 3 blocks egg noodles
- jar of pickled ginger, optional
Pre-heat the oven to 160 ºC.
On a large plate, stir together the flour, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Turn the short ribs in the seasoned flour, shaking off any excess.
In a large frying pan over medium-high heat, warm the oil.
Working in batches, if necessary, cook the ribs, turning occasionally, until evenly brown, about 12 – 14 minutes.
Remove from the pan and set aside.
Pour off all but about 2 tablespoons of the oil in the skillet.
Over medium high-heat in the same skillet, add the garlic, onions, ginger, and chilli, and sauté for 3 minutes.
Pour in the stock and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon.
Stir in the soy sauce, sesame oil, bean sauce, fish sauce, vinegar, brown sugar, and chilli-garlic sauce…bring to a boil.
Transfer the ribs to a large Dutch oven and then add the sauce mixture.
Cover and cook until the ribs are very tender, about 3 hours. Add little water if necessary.
When the short ribs are done, transfer the ribs to serving dishes or platter.
Cook the egg noodles in salted water until al dente. Drain and keep aside.
In small saucepan add a little oil and stir fry the green pepper and carrot, about 2 minutes, add the sauce from the dutch oven and stir, bring to a boil and mix some of the sauce with the cooked egg noodles.
Spoon the rest of the sauce over the ribs.
Enjoy the ribs with the egg noodles and pickled ginger.
Recipe and photo: Elize de Kock