Equipment
Ingredients
For the Ribs
- 1810 g beef short ribs, raw
- 10 g salt
- 30 ml vegetable oil
- 100 g onion, finely chopped
- 150 g carrot, finely chopped
- 5 garlic, peeled
- 5 lemongrass, trimmed and cut into 5cm pieces
- 15 g ginger, cut into 6mm slices
- 240 ml soy sauce
- 110 g brown sugar
- 60 ml rice vinegar
- 720 ml water
For the Glaze
- 180 ml ketchup
- 110 g brown sugar
- 120 ml rice vinegar
- 30 ml mirin
- 10 ml soy sauce
- 3 garlic, peeled and lightly crushed
- 45 g ginger
Nutrition (per serving)
Method
Preheat the oven to 160°C (325°F).
Season the beef ribs on all sides with salt.
Heat 30 ml of vegetable oil in a Dutch oven over medium-high heat.
Sear the ribs on all sides until they are dark brown, roughly 5 minutes per side.
Transfer the ribs to a platter and remove all but 30 ml of the fat from the pot.
Add onion, carrots, garlic, lemongrass, and ginger to the pot and sauté over high heat for 3 minutes.
Stir in the soy sauce, brown sugar, rice vinegar, and 720 ml of water, then bring to a boil.
Place the ribs back into the pot, cover, and bake at 160°C (325°F) for 3.5 hours until tender.
Let the ribs cool in the liquid, then remove and drain them thoroughly.
Combine all glaze ingredients in a saucepan and simmer over medium heat for 10 minutes until thick.
Strain the glaze through a fine mesh sieve to remove the solids.
Preheat a grill to high heat and oil the grates.
Grill the ribs for 3 to 5 minutes per side, brushing frequently with glaze until charred.
Chef's Notes
- Ensure the ribs are fully submerged in the braising liquid for the most even results.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Freeze without extra glaze.
Reheating: Reheat in a 150°C (300°F) oven until the internal temperature reaches 74°C (165°F).
