Braised short ribs, spring onion & coriander
- Preparation and cooking time
- More effort
- Serves 6
Treat loved ones to this extra-special centrepiece dish that matches punchy Asian flavours such as coriander, ginger, chilli and spring onions with beef ribs
- 1rack beef short ribs
- 400ml red wine
For the spice mix
For the barbecue sauce
- STEP 1
Heat oven to 140C/120C fan/gas 1. Stir together the ingredients for the spice mix with 1 tsp fine salt. Rub the spice mix all over the ribs, put in a roasting tin and pour over the wine. Cover with foil and cook in the oven. Cook for 4 hrs.
- STEP 2
Meanwhile, make the barbecue sauce. Fry the ginger, spring onions and red onion for about 10 mins. Add all the other ingredients and bring to a simmer, then blitz into a smooth sauce using a stick blender.
- STEP 3
Remove the ribs from the oven and strain off the liquid. At this point, you can cover and leave the ribs overnight, keeping the wine separate in the fridge to be skimmed in the morning. If cooking immediately, skim the fat from the liquid. Turn oven up to 180C/160C fan/gas 6. Keep the ribs covered and reduce the liquid on the hob for 5-10 mins, then whisk in the barbecue sauce.
- STEP 4
Brush the ribs all over with the barbecue glaze (you will have some remaining to serve alongside the ribs later), then return to the oven for 15 mins.
- STEP 5
Serve scattered with the coriander, spring onions, chillies and sesame seeds.