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Ingredients

+

Method

  • Short Ribs, bone in 1.5 kg
  • Red bell peppers, diced small 80.0 g
  • Green bell pepper, diced small 80.0 g
  • Pickled onions, diced small
  • Ginger, sliced and deep fried
  • Garlic, peeled and deep fried

Braised Stock

Sweetened Rice Gravy

  • Braised stock 400.0 ml
  • Balsamico glace cornstarch 20.0 ml

A braised short rib is an excellent and tender way to make the most of a cut cheaper than steak but on the premium side for a braised beef – it falls off the bone and has a sumptuous, melt-inthe-mouth texture. The stock is rich with umami through the use of beef bouillon and chicken powder, but balanced with sweetened rice vinegar and rock sugar. Sichuan peppercorns also feature in the stock adding heat, while star anise, garlic and ginger provide a fragrant, fiery warmth. The stock is then thickened to a velvety texture and additional sweetness can be found through the balsamic added. Accompanying the beef are cooked but firm diced pepper and onions, rounding the palate with umami and balancing the overall texture of the dish.

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Preparation

  1. Method

    1. In a large pot, combine all braised stock ingredients. Bring this mixture to a gentle simmer and stir until the powders and sugar are fully dissolved. This prepares the stock.
    2. Take the bone-in short ribs and season well. Pan-sear the short ribs on all sides in a separate pan until browned.
    3. Place the pan-seared short ribs into a deep, oven-safe container or pot. Add the prepared braised stock to the container, ensuring the short ribs are mostly submerged. Tuck in the deep-fried ginger and garlic.
    4. Cover the surface of the liquid with a layer of baking/parchment paper, then tightly seal the container with a lid or aluminum foil.
    5. Place the container in a pre-heated oven at 120 °C and braise for approximately 2 hours or until the short ribs are fork-tender. Once braised, carefully remove the short ribs and set them aside to keep warm.
  2. Braised Stock

    1. Pass the stock through a strainer into a saucepan to remove the solids (peppercorns, star anise, ginger, garlic). Discard the solids. 
    2. Bring the strained brasied stock (now the sauce base) to a simmer. Take 400 ml of the brasied stock as indicated under “Sweetened Rice Gravy” and return it to the pan.
  3. Sweetened Rice Gravy

    1. Thicken the sauce to a gravy consistency using a slurry of cornstarch and water. If using, add a touch of balsamico glace for an additional layer of flavour.
    2. In a separate pan, sauté the diced red and green bell pepper until they are slightly softened.
    3. Mix the sautéed bell peppers with the diced pickle onion.
    4. Serve the short ribs with the Sweetened Rice Gravy poured over, and place the bell pepper and pickle onion mix on the top as a fresh, flavourful garnish.
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