This recipe serves 2 - you can easily double it to serve a family of 4.
The beef is well marbled with fat, as this renders down during the slow cook it makes the meat juicy and tender. Perfect served with rice to mop up all the delicious sauce!
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Short ribs (allow 2 each, we used 4)
Onion chopped into large chunks
3 slices root ginger
3 fat garlic cloves, smashed but whole)
75ml Shaoxing rice wine/dry sherry
60g gochujang (Korean hot pepper paste available from most supermarkets/oriental supermarkets)
1tbsp brown sugar
salt & pepper
1 pudding spoon sesame oil
1 pudding spoon cornflour mixed smooth with a little water
Toasted sesame seeds for sprinkling
Sliced spring onion
Preheat oven 150C/300F/gas 2 OR get your slow-cooker out!
pat dry the ribs and season with salt & pepper.
Heat pan with oil and sear the ribs in hot oil.
Cover the bottom of your slow cooking dish with oil, layer the onions on top, the ribs on top of that, then add ginger & garlic. Add just enough water to cover the meat. Add the rice wine and stir in all the remaining ingredients.
Cover the ribs with greaseproof paper and cook in the oven with the lid just off for 4 hours until the meat is falling from the bone. We cooked in the slow cooker overnight for 6 hours, lid on normally, no greaseproof.
Next, remove the greaseproof paper, put the ribs to one side. Strain the cooking liquid. Put the liquid into the freezer to separate and solidify the fat. When solid, lift the bright orange fat off and discard.
To serve - place ribs into the oven to re-heat for 10-15 min (we added some of the sauce on top to keep them juicy!) put the sauce into a pan with some sesame oil and cook until reduced by half (10-15minutes), whisk in the cornflour paste.
Serve with rice and greens, placing the ribs on top, pouring the sauce over them and finally sprinkle the seeds and spring onion on top!