Beef short ribs
This year's pork belly, short ribs are starting to appear on all trendy menus. You saw it here first!
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 3 hours
- Heat the oven to 220C/fan 200C/gas 7. Put the ribs in a roasting tin and roast for 20 minutes until some of the fat has been released. Tip off the fat and lower the oven to 160C/fan 140C/gas 4.
- Mix the remaining ingredients and pour them over the ribs. Cover with foil and cook for 2 hours covered (or until very tender) and 30 minutes uncovered to reduce the sauce a little. Skim off any fat or cool then chill overnight, so the excess fat sets and can be easily removed (reheat in a 180C/fan 160C/ gas 4 oven for 40 minutes until piping hot). Reduce the sauce further in a pan if you'd like it stickier. Serve in small slabs or as individual ribs with some sauce spooned over.
Short ribs
It's important not to use beef that has been well hung, as the fat can take on a rancid flavour.
Per serving
462 kcalories, protein 36.4g, carbohydrate 6.7g, fat 32.4 g, saturated fat 13.5g, fibre 0.5g, salt 3.9 g
Recipe from olive magazine, January 2010.
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http://www.bbcgoodfood.com/recipes/168618/
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Ingredients
- 2kg beef short ribs
- 1l stock or water
- 100ml soy sauce
- 1 bunch spring onions , roughly chopped
- 2 garlic cloves , finely sliced
- 2 tbsp sugar
- a large knob root ginger , grated
- 2 tsp Chinese five-spice powder
- 2 tbsp sesame oil
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Give a good ol' British fave an Asian edge with a few simple shakes of the right sauces
7
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 3 hours
Ingredients
- 2kg beef short ribs
- 1l stock or water
- 100ml soy sauce
- 1 bunch spring onions , roughly chopped
- 2 garlic cloves , finely sliced
- 2 tbsp sugar
- a large knob root ginger , grated
- 2 tsp Chinese five-spice powder
- 2 tbsp sesame oil
Per serving
462 kcalories, protein 36.4g, carbohydrate 6.7g, fat 32.4 g, saturated fat 13.5g, fibre 0.5g, salt 3.9 g
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08 April 2010
cingor commented on this recipe
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