This recipe was inspired by a Kylie Kwong recipe using pork belly. Serve the beef ribs as part of a meal to be shared. An Asian-style coleslaw will provide a fresh flavour contrast and cut through the richness of the meltingly tender meat.

 serves 4-6

1.5kg beef short ribs

1 tablespoon sea salt

1 teaspoon five spice

Master stock:

3 litres water

500ml (2 cups) shao hsing wine (or use dry sherry)

250ml tamari

1 cup brown sugar

6 garlic cloves

100g fresh ginger, sliced

6 spring onions

2 sesame oil

4 star anise

2 cinnamon sticks

peel from a lime, or an orange, with pith removed

Preheat oven to 150°C (130°C fan-forced).

To prepare the master stock, place all the ingredients in a large cast iron pot and bring to the boil.  Reduce heat to a simmer and cook for 30 minutes to develop the flavours. 

Meanwhile, place ribs in a large saucepan and cover with cold water.  Place over a high heat and bring just to the boil, reduce heat to a low simmer and cook for 15 minutes.  Drain, rinse under cold running water and drain well.

Place ribs in the hot master stock and cover with lid. Place pot in the preheated oven and cook 3.5 hours, or until meat is meltingly tender and easily pulls away from the bone.

Remove meat and drain excess fat on paper towel. Skim excess fat from surface of liquid. Transfer a cup of stock into a jug. Reserve remaining stock. 

Combine five spice and sea salt in a small serving bowl. 

Serve meat hot, on the bone or shred into bite size pieces, drizzled with reserved cooking stock and garnished with five spice salt.

To store the reserved stock, place in fridge until chilled and the fat layer solidifies.  Discard the solid fat layer.  The stock can be then frozen and used again, just add water to make up volume required.  

Fiona Hammond © September 2018