Asian Beef Short Ribs
Jamie has always been a fan of big "man food". When eating out in restaurants he'll often opt for steak, burgers or ribs. So when designing a dish perfect for him... it had to be sticky ribs. and what's bigger and better than pork ribs? Beef ribs of course!
- 3 cloves garlic
- 1 knob fresh ginger
- 1 red chilli
- 2 star anise
- 150 ml light soy sauce
- 225 g brown sugar
- 1 kg beef short ribs
- 2 sweet potatoes
- 1 drizzle veg oil
- 1 squeeze wasabi
- 1 shot rice wine vinegar
- 1 bunch fresh coriander
Add Garlic And Ginger
Peel and crush the garlic and grate the ginger into a large saucepan with a lid.
Slice the chilli and add to the bowl with the star anise, sugar and soy sauce.
Submerge the ribs into the marinade and leave for anywhere between 1 and 6 hours.
Preheat the oven to 140°C.
Pour 2 glasses of water over the marinated ribs and place into the oven to cook for 3 hours.
Cut Sweet Potato
Cut the sweet potato into even looking chip shapes that are approximately 1cm diameter.
Season And Add Wasabi
Whisk together the oil and wasabi in a bowl and add the chips.
Toss them to coat, adding a pinch of salt and pepper, then arrange on a lined baking tray.
Bake Sweet Potato
Remove the ribs from the oven once cooked and turn the temperature up to 220°C.
Bake the sweet potato fries for 25 minutes until crispy and golden.
Remove Ribs From Liquid
Scoop the ribs from the liquid, transfer to a plate and cover with tin foil to keep warm.
Reduce the marinade to a thicker consistency and splash in a shot of rice wine vinegar.
Serve the ribs on a platter to share with the sauce dribbled over and sweet potato fries on the side, scattering everything with freshly picked coriander leaves.
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