Sticky Soy and Sesame Beef Short Ribs

Sticky Soy and Sesame 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 coriander.

Serves 4-6

Photography by Josh Griggs
From issue #91
June 25, 2020