Recipe Inspiration

Ingredients...

3kg beef short ribs, cut individually

500g Essential Cuisine Asian Master Base

10ml teaspoon sesame oil

45ml white wine vinegar

50g garlic cloves, crushed

300ml water

4 cinnamon sticks

2 whole star anise

100g ginger (with skin on), sliced thickly to finish

30g cornflour

30ml water

Method...

1. Preheat the oven to 150°C. Prepare ingredients, combining them all together (except the beef and cornflour) 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 until the meat is very tender when pierced with a skewer. Uncover and 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

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 until smooth then stir into the sauce and simmer for 3 minutes

8. Put the ribs in a roasting dish and pour over the sauce, turning to coat. Cover tightly with foil and cook for about one hour or until they are piping hot all the way through to the bone, glaze with remaining sauce

Chefs Tip

Great served as a starter or as part of a sharing platter. Pull off the bone and use as a filling in a Bao Bun, Harata Bun or wrap!