I have taken inspiration for this dish from a Neil Perry recipe, but tweaked it to use plenty of Mornington Peninsula ingredients including Torello Farm’s magnificent grass fed beef ribs.

Korean ribs

1.5kg grass fed beef Korean style ribs, cut in between each bone, remove excess fat

1 Pink Lady apple, quartered and core removed

1 onion, quartered

3 green garlic, roughly chopped, or 3 garlic cloves

½ cup soy sauce

¼ cup mirin

¼ cup raw honey

½ cup kimchi

½ teaspoon ground black pepper

1 bunch Dutch carrots, cut into 2cm lengths

200g shiitake mushrooms

150g dried ramen or soba noodles

3 spring onions, finely sliced

Bring a large heavy based pot of water to the boil over a medium-high heat. Add the ribs and cook for 2 minutes. Remove the ribs. Discard the water, clean the pot and return ribs to the pot.

Place apple, onion and garlic in a food processor and blend until  finely chopped. Alternatively, coarsely grate on a box grater. 

Add the onion mixture, soy sauce, mirin, honey, kimchi and pepper to the ribs. Add enough water to just cover the ribs. Place over a medium-high heat and bring to the boil, then immediately reduce the heat to a low simmer, cover with a lid and cook for an hour.

Add the carrots and shiitake and continue to simmer uncovered for 45 minutes. Meanwhile, prepare noodles according to packet instructions. Divide the noodles between serving bowls. Ladle the meat, vegetables and braising liquid over the noodles.  Scatter over spring onions.

Hint: The braise can be made the day before, covered and refrigerated overnight. The next day remove any excess fat that has set on the surface. Reheat gently over a low-medium heat.

Recipe by Fiona Hammond, November 2021