Asian short ribs with herb salad

Asian short ribs with herb salad

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(1 ratings)

Prep: 20 mins Cook: 1 hr

More effort

Serves 4
A Thai-style beef recipe that's made in a pressure cooker - the meat becomes melt-in-the-mouth in its rich sauce.

Nutrition and extra info

Nutrition: per serving

  • kcal504
  • fat40g
  • saturates16g
  • carbs9g
  • sugars5g
  • fibre2g
  • protein26g
  • salt2.9g
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Ingredients

  • large piece of ginger, finely chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • large pack coriander, stalks and leaves separated
  • 1 red onion, finely chopped
  • 3 garlic clove, crushed
  • 1 tbsp vegetable oil
  • 4 beef short ribs
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 1 tsp golden caster sugar
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 50ml oyster sauce
  • 500ml chicken stock
  • 3 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 2 tbsp Chinese black rice wine vinegar
  • cooked basmati rice, to serve

For the herb salad

  • 1 Thai red chilli, chopped
  • coriander leaves (from the pack above)
  • small pack mint leaves
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 shallot, finely sliced
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tsp Thai fish sauce

Method

  1. In a mini chopper, make a paste with the ginger, coriander stalks, onion and garlic, then set aside. Heat the oil in the pressure cooker pan and brown the meat well on all sides, then remove. Fry the paste for 2-3 mins with 1 tsp golden caster sugar. Return the ribs to the pan and add the soy sauce, star anise, oyster sauce and enough chicken stock to just cover the ribs.

  2. Bring to a simmer, cover and bring up to high pressure. Cook for 45 mins, then release the pressure slowly. Take off the lid, add a splash of vinegar and remove the ribs from the pan. Simmer the sauce down until reduced and intensely flavoured. While the sauce is simmering, mix the salad ingredients together. Serve each rib in a puddle of sauce, topped with a pile of salad and rice on the side.

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Comments (1)

paradisehouse's picture

First time I'd bought beef short ribs - very reasonably priced and I was amazed how much meat there is on them. This recipe is just gorgeous. They are meltingly tender after the pressure cooking, literally fell off the bone (a big bone!). The sauce is good, quite subtle. Although I only had 2 beef ribs I used basically same amount of ingredients for the sauce (although far less stock) but only 1 star anise as can be a bit overpowering. I served this with rice and stir-fry veg rather than the herb salad. I am still thinking about how tender and full of flavour those ribs were. Will def. cook this again

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