• 18 April 2020

Bullnose Syrah & Beef Short Ribs


Alastair Morris - Chairman

Asian Style Beef Short Ribs (serves 4 people)

4 beef short ribs
1 large onion finely diced
4 cloves garlic crushed
A thumb-sized piece of ginger grated
100ml hoisin sauce
2 tbsp sweet soy sauce (or soy sauce and a bit of brown sugar)
2 star anise
1 cinnamon stick
2 cups unsalted beef stock (or water at a pinch)

Season the ribs lightly with salt (remember the soy sauce is salty), then brown in a large oven proof pot. 

Remove when browned then add onion to pot. When soft and lightly coloured, add the garlic and ginger, and cook for a minute or two.

Add the next four ingredients and then add the short ribs back to the pot.

Add stock until the ribs are just covered.

Cover tightly, transfer to a 160℃ oven for 2 ½ – 3 hours (maybe more) until meltingly tender.

Carefully remove the ribs. Skim any excess fat off the sauce.

You may need to reduce the sauce at this point if you feel it is too thin. Check seasoning

Serve with rice and steamed greens (eg broccoli, beans, bok choy).

Garnish with coriander.