Asian-braised beef short ribs

Tamara West

Ingredients

1 ¼ kgs	Beef short ribs (Main)
1 drizzle	Oil, for frying
1	Large onion, finely chopped
2	Capsicums, finely chopped
2 stalks	Celery, finely chopped
5 cloves	Garlic, crushed
1 knob	Ginger, large, grated
3	Bay leaves
1 stalk	Lemongrass
3	Star anise
1 ½ cups	Sake
1 cup	Apple juice
½ cup	Mirin
⅓ cup	Soy sauce
3 Tbsp	Korean chili paste, gochujang
1	Lemon, zest and juice

Directions

1. Preheat oven to 125C. Season beef with sea salt flakes and ground black pepper.
2. Heat a little oil in a Dutch oven (casserole dish), add ribs and brown on all sides. Remove.
3. Add chopped onion, capsicums, celery, crushed garlic and grated ginger to the dish with bay leaves, lemongrass and star anise. Gently fry until soft.
4. Return ribs to dish and add sake, apple juice, mirin, soy sauce and gochujang. Bring to the boil, put the lid on and bake for 4 hours, until the meat is super tender.
5. Transfer meat to a container and strain cooking juices on to it (discard solids). Refrigerate overnight. Remove fat the next day.
6. To serve, remove bones, add meat and gravy to a saucepan with the lemon zest and juice and reheat gently to a rich stew. Serve with a ribbon pasta or a root vegetable mash.

More of Warren's Dutch oven recipes

• Pigs' cheek confit
• Goat raan
• Duck au vin