I was in one of my favourite butcher shops recently. I was in my usual state of having no clue what to cook for the Sunday family dinner (a 25 year tradition in our gaff). My eye was drawn to some outstanding beef short ribs. Temperatures in Ireland hadn’t hit the “Oh I need comfort food” level and I was wrestling with my desire to get the ribs and cook them low and slow. I bought them anyway and took them home. Weather was pretty warm (or as “pretty warm” as it ever gets in Ireland in September). I needed an alternative plan. My store cupboard of Oriental ingredients came to the rescue and I concocted Oriental Beef Short Ribs. This is not an ‘authentic’ Oriental recipe in that it was devised by an Irishman in a bit of a flap about getting a dinner prepared. However, I defy you to find a tastier way of preparing beef short ribs in an Oriental style.
Ingredients – for 4 or 5 people
- 1.5 kilos of meaty beef short ribs
- 1 tablespoon of yellow bean paste
- 3 tablespoons of light soy sauce
- 2 teaspoons of fermented bean curd
- 2 teaspoons of honey
- 1 bulb of garlic
- 5cm (2″) of ginger
- 5 or 6 star anise
- 2 teaspoons of mixed peppercorns
- Thai fragrant rice to serve
If this was an authentic recipe, there would be some very detailed instructions on preparing the ingredients. As this is not authentic in any way, I will rush you through the prep. First peel and slice the ginger.
Heat your oven to 170ºC (340ºF). Peel and bash the ginger. This is best done by cutting off the root end of each clove and hitting it with the side of a good knife. This will make removing the dried skin very easy.
Add all the ingredients apart from the beef to a roasting pan and stir to incorporate.
Rub the ribs around in the mixture, being sure to coat them well. This is a pretty sticky mess at this stage. Distribute the garlic, ginger and star anise around the dish.
Cover the roasting dish with aluminium foil (shiny side inwards) and place in the 170ºC oven. This takes about four and a half to five and a half hours to cook. All you have to do during the cooking is occasionally spoon the cooking sauce over the ribs to keep them moist and to pack them with flavour.
Note the ribs beginning to free themselves from the meat in the shot above. By the time this is cooked, the rib bones will fall free.
When the ribs are cooked (when the bones have completely separated from the meat), pour off the liquid and separate the layer of fat from the delicious sauce.
Once you have separated the fat from the sauce, return the dish to the oven, uncovered. Spoon the sauce over the meat every 5 minutes or so until it becomes nice and thick. Then slice the meat and serve it with some Thai fragrant rice. This is a totally delicious, totally inauthentic Oriental dish. Give it a go. You won”t be disappointed.
katechiconi | 26th September 2017
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By the time you’ve cooked that all down it’s got to have some amazing flavour. Sadly, it’s much too hot here to try it; I’m looking for the opposite of comfort food right now after 4 months of zero rain and the ever increasing heat of that ‘fictitious’ global warming. So, pasta primavera it is…. But I’ll bookmark this for June.
Conor Bofin | Author | 26th September 2017
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Just slipping into Autumn here Kate. It’s time to be thinking of these warmers. I hope you get some respite (and a little rain) soon.
katechiconi | 26th September 2017
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Not a cloud in the sky, not a chance in the forecast. Hoping for a cool change and a nice cloudburst!
Eha | 26th September 2017
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Conor – for an Irish chef with a very fertile imagination methinks you have managed to create something which belongs in a recipe book ! Quite frankly I do not remember when I last had yellow bean paste in the house . . . so shopping needed before our Long Weekend. Temperatures have never bothered me as far as food is concerned, but have to admit that when the forecast is for over 41C in my state with no rain forecast until next month, one gets a wee bit worried for gardens dying and trees burning . . . . meanwhile one weekend dish planned . . .
Conor Bofin | Author | 26th September 2017
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You are a brave woman Eha. I’ve been in 40+ only a couple of times. It is not much fun. My thoughts with you and Kate.
Linda Duffin | 26th September 2017
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I am a huge fan of short ribs and this looks like an absolute cracker … nice one, Mr. B.
Conor Bofin | Author | 26th September 2017
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Thanks Mrs. P. One of the great things about this dish is that it is pretty well impossible to overcook. It just gets better and better.
Debbie Spivey | 26th September 2017
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Very nice Conor! I love anything with ginger.
Conor Bofin | Author | 26th September 2017
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The ginger works really well in this Debbie. It combines with the star anise really well.
Marty | 26th September 2017
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I do a similar version with a little hoisin and black bean paste instead of the honey, bean curd, and yellow bean paste. I also pop in a couple of cloves. One of my favorite ways to cook these delicious morsels of meat.
We’re in the middle of a mini heat wave, unfortunately complete with local fires, so this will have to hold until the weather is more cooperative and we’re not breathing smoky air.
Conor Bofin | Author | 26th September 2017
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I love the alternative mix of ingredients. The cloves are a nice touch. I hope the weather calms down a bit for you soon Marty.
Stay safe,
C
cookinginsens | 26th September 2017
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Authenticity doesn’t always meet your taste expectations. Looks perfect and tasty to me!
Conor Bofin | Author | 26th September 2017
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True indeed Rosemary. Glad you like it.
StefanGourmet | 26th September 2017
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Wish I could get such great looking (or any) beef short ribs. I would cook them sous-vide, and why not in a faux Oriental style. It certainly looks and sounds great. Also love your fat separation device — why hadn’t I thought of that before! P.S. Have you ever tried to cook those short ribs sous-vide? You should? 48 hours at 57C and they will be to die for.
Conor Bofin | Author | 26th September 2017
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Bone in or bone out? I will give them a whirl when I get back from Spain. Off cycling for a week.
StefanGourmet | 26th September 2017
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I’ve done them bone in mostly. Not sure it that makes a huge difference though. The only drawback of cooking them at 57 degrees is that the ‘skin’ will stay tough so you will probably want to trim that at some point. Happy cycling!
Our Growing Paynes | 26th September 2017
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Who cares about authenticity, is right! This looks amazing. And if you are getting autumn weather, please send it here. Crazily we’re having a heat wave, I should be wearing jumpers now. Sigh.
shauneeng | 27th September 2017
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I see this in my future. Sounds and looks fantastic.
Conor Bofin | Author | 28th September 2017
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With the benefit of being very easy to do too.
Tara Sparling | 28th September 2017
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The photos alone are stunning, can’t even begin to imagine what the actual food tasted like. Have you considered getting into a flap more often? Just a thought.
Conor Bofin | Author | 29th September 2017
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I’ll get into a flap when you and Mark agree to come to dinner!
Tara Sparling | 29th September 2017
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When we agree?! Was the fact that we camped out outside your house not enough of a clue?!!
Lee Chapman | 29th September 2017
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The only fermented bean curd I can find is in cubes?? Help
Conor Bofin | Author | 29th September 2017
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Hi Lee,
If properly fermented (in a gooey red liquid), it should break down easily when mixed. Give it a go!
A Cookbook Collection | 3rd October 2017
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Stunning recipe Conor. I’m embracing comfort food even if it isn’t that cold yet
Conor Bofin | Author | 5th October 2017
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These are right up that street Donna. The fish helps a bit too.
Michelle | 5th October 2017
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Yum. Yum. Yum. And “authentic” enough!
Conor Bofin | Author | 5th October 2017
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Thanks Michelle. I hope things go well in Gourmandisan.
bobscrew | 25th August 2018
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Very nice, thanks! Can you suggest a temperature/time to cook these sous vide?
Conor Bofin | Author | 25th August 2018
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Hi Bob, I would be reluctant to try this recipe SV. The meat would take anything from 48 hours to 72 hours. The highly aromatic and salty ingredients would completely overpower the meat in those times. This works beautifully in the conventional oven as per the recipe. I can’t think of how to employ souls vide to the benefit of this particular recipe. If you find something that works, let me know. Thanks for asking a question that made me think!