Recipe Inspiration

Ingredients...

3kg Beef short ribs, cut through individually

40g Asian Korean Style Base

10ml Sesame oil

45ml White wine vinegar

50g Garlic cloves, peeled and crushed

1 litre Water

4x Cinnamon sticks

2x Whole star anise

50g Ginger, peeled and thinly sliced

30g Cornflour

30ml Water

To garnish:

Toasted sesame seeds

Method...

1. Preheat the oven to 150°C. Whisk the Asian Korean Base, sesame oil, vinegar, garlic, water, cinnamon, star anise and ginger together in a bowl.

2. Place the ribs meat side down in a deep roasting dish large enough to hold the ribs in one layer. Pour over the sauce, distributing the aromatics evenly. Cover the meat with a piece of baking paper then cover tightly with foil.

3. Braise for 2–3 hours (basting the ribs every 30 minutes) until the meat is tender when pierced with a skewer. Uncover and carefully turn the ribs meat side up then bake for a further 30 minutes until browned.

4. Carefully remove the ribs and place in a large shallow dish, taking care as the meat can easily fall off the bone. Cool the ribs and cooking stock separately then cover and refrigerate both.

5. Remove any fat that solidifies on top of the stock and any that has set around the meat and discard.

6. To reheat, preheat the oven to 180°C.

7. Place the stock in a saucepan and bring to the boil. Combine the cornflour and water to a smooth paste, then stir into the sauce until a coating consistency, simmer for 3 minutes.

8. Place the ribs into a roasting dish and pour over the sauce, turning to coat. Cover tightly with foil and cook for about 30 minutes or until they are piping hot all the way through to the bone, glaze with remaining sauce and serve.

Chefs tip: Try using pork ribs instead of beef, you will just need to reduce the cooking time.