Beef short ribs are a cheap cup of meat and are perfect for slow braising. This recipe leaves the meat mouthwateringly tender and full of Chinese flavours. With it’s roll call of ingredients, this Indonesian recipe could well be mistaken for Chinese. Flavours like 5 spice, soy and honey. I imagine it originated in China, but whatever its story, it’s a dish that needs little interference on your behalf in becoming utterly delicious.
1.5kg beef short ribs
2 tablespoons vegetable oil
1 teaspoon fresh ginger (finely grated)
3 garlic cloves (finely grated)
1/2 teaspoon salt
1/4 cup dark soy sauce
2 tablespoons sherry
1 tablespoon sherry vinegar
2 small red chillies (roughly chopped)
1 teaspoon chinese 5 spice powder
1 tablespoon honey
3 spring onions (for garnish)
Coat the beef with the garlic, salt and ginger. Heat the oil in a large casserole pan until hot then fry the beef ribs for 5-6 minutes until browned on all sides. Add all the remaining ingredients (except the spring onions) together with 1/2 cup water and stir well. Bring to a boil then reduce the heat to low and simmer gently, covered for 3 hours stirring occasionally until the meat is very tender. Remove the lid after 2 1/2 hours to reduce the sauce.
Sprinkle with chopped spring onions and serve with Chinese greens and rice.