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Braised short ribs, spring onion & coriander

A plate serving braised short ribs, spring onion & coriander

Braised short ribs, spring onion & coriander

Name: Braised short ribs, spring onion & coriander
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Yield: 6
Cuisine: Asian
Ingredients: 1rack beef short ribs; 400ml red wine; 2 tsp smoked paprika; 1 tbsp light brown soft sugar; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp ground black pepper; 1 tsp chilli powder; thumb-sized piece ginger sliced; 2 spring onions sliced; ½ red onion sliced; 25g light brown soft sugar; 50ml red wine vinegar; 25g French mustard; 175g tomato ketchup; 175g brown sauce; ½ small pack coriander leaves picked and chopped; 2 spring onions thinly sliced; 2 jalapeño or large green chillies, thinly sliced; 1 tbsp , toasted sesame seeds; 1 lime thinly sliced

Jason Atherton

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Serves 6

More effort

Prep: 30 mins

Cook: 4 hrs and 30 mins

A star rating of 3.6 out of 5.3 ratingsRate

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Treat loved ones to this extra-special centrepiece dish that matches punchy Asian flavours such as coriander, ginger, chilli and spring onions with beef ribs

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Ingredients

Nutrition

Units:

MetricUS

1rack beef short ribs
400ml red wine

For the spice mix

2 tsp smoked paprika
1 tbsp light brown soft sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp ground black pepper
1 tsp chilli

powder

For the barbecue sauce

thumb-sized piece ginger

sliced
2 spring onions

sliced
½ red onion

sliced
25g light brown soft sugar
50ml red wine vinegar
25g French mustard
175g tomato ketchup
175g brown sauce

To serve

½ small pack coriander

leaves picked and chopped
2 spring onions

thinly sliced
2 jalapeño

or large green chillies, thinly sliced
1 tbsp , toasted sesame seeds
1 lime

thinly sliced

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Nutrition: Per serving

kcal681
fat48g
saturates20g
carbs23g
sugars22g
fibre2g
protein26g
salt2.3g

Method

step 1

Heat oven to 140C/120C fan/gas 1. Stir together the ingredients for the spice mix with 1 tsp fine salt. Rub the spice mix all over the ribs, put in a roasting tin and pour over the wine. Cover with foil and cook in the oven. Cook for 4 hrs.
step 2

Meanwhile, make the barbecue sauce. Fry the ginger, spring onions and red onion for about 10 mins. Add all the other ingredients and bring to a simmer, then blitz into a smooth sauce using a stick blender.
step 3

Remove the ribs from the oven and strain off the liquid. At this point, you can cover and leave the ribs overnight, keeping the wine separate in the fridge to be skimmed in the morning. If cooking immediately, skim the fat from the liquid. Turn oven up to 180C/160C fan/gas 6. Keep the ribs covered and reduce the liquid on the hob for 5-10 mins, then whisk in the barbecue sauce.
step 4

Brush the ribs all over with the barbecue glaze (you will have some remaining to serve alongside the ribs later), then return to the oven for 15 mins.
step 5

Serve scattered with the coriander, spring onions, chillies and sesame seeds.

Recipe from Good Food magazine, June 2017

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A star rating of 3.6 out of 5.3 ratings

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