Sticky Asian Beef Short Ribs

Sticky Asian Beef Short Ribs

The key to meltingly tender, fall-off-the-bone ribs is to cook them twice. The chilling time allows the meat to absorb the flavours in the stock and makes it easy to remove all the fat that renders out during cooking. The ribs can be served plain or as I did, topped with crispy fried shallots, sliced red chilli and red onions and lots of coriander.

Serves 4-6

Photography by Manja Wachsmuth
From issue #55
Aug. 28, 2015