Time: 3 hours 30 minutes
Complexity: easily
Servings: 4

Beef short ribs are baked in a flavorful Asian sauce, resulting in incredibly juicy, tender meat that literally slides off the bone. Then, pan-fry them in a glaze of the same sauce until they're coated in a delicious, sticky crust, and serve with coconut milk corn porridge and pickled vegetables. A true feast of flavors awaits!

Ingredients:

Ribs

• 1.3 kg of beef short ribs with bones (8-9 slabs)
• 1 teaspoon Chinese Five Spice Powder
• 2 tablespoons of vegetable oil
• 6 cloves garlic, crushed
• 3 shallots, chopped
• 7 cm ginger root, thinly sliced
• 1 stalk lemongrass, trimmed and cut into 7cm pieces, crushed with the flat side of a knife
• 1 cinnamon stick, broken in half
• 3 star anise
• 2 tablespoons soy sauce
• 3 tablespoons light brown sugar
• 3 tbsp. l. rice vinegar
• 1 tbsp + 1 tsp fish sauce
• 1 tbsp garlic chili sauce
• 1 carrot
• A quarter of a small daikon
• 1 cup white vinegar
• 1 cup of water
• 1 tbsp. l. brown sugar
• 1 tbsp. salt

Corn porridge

• 1 can (400 g) coconut milk without sugar
• 1 cup corn flour (not quick-cooking)
• Pickled vegetables, for serving
• Torn fresh cilantro and/or mint, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, corn grits, polenta, carrot, daikon radish, lemongrass, ginger root, coconut milk, five spice seasoning, star anise, cinnamon, chili sauce

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Preparation:

Step 1
• Prepare the ribs:
  
  Preheat oven to 350°F (160°C). Toss the short ribs with the Chinese seasoning and a generous pinch of salt and black pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the short ribs and cook, turning, until browned, 10 minutes. Transfer to a plate and spoon off most of the fat, leaving a thin layer. Add the garlic, shallot, ginger, lemongrass, cinnamon, and anise to the Dutch oven and cook, stirring, until the garlic and shallot are softened, about 3 minutes.
Step 2
• Add 2.5 cups of water, soy sauce, 2 tablespoons each of brown sugar and rice vinegar, 1 tablespoon of fish sauce, and chili garlic sauce to the pot. Return the ribs to the pot, arranging them in a single layer. Bring to a boil, then cover and place in the oven. Bake until the meat is very tender, adding up to 0.5 cups more water if the liquid has evaporated too much, about 2.5 hours.
Step 3
• Transfer the ribs to a plate, remove the bones, and discard. Strain the liquid through a fine-mesh sieve into a small bowl or fat separator. Skim off and discard any excess fat, then pour the liquid into a large skillet. Add the remaining 1 tablespoon brown sugar and rice vinegar and the remaining 1 teaspoon fish sauce. Bring to a simmer and cook until the liquid thickens slightly, 5 to 10 minutes. Return the ribs to the skillet and continue cooking, turning frequently, until glazed, 4 to 8 minutes.
Step 4
• Meanwhile, prepare the corn porridge.:
  
  In a medium saucepan, combine coconut milk, 2.5 cups water, and 1 teaspoon salt and bring to a boil over medium-high heat. Gradually add cornmeal, stirring constantly to prevent lumps. Reduce heat to medium-low and simmer, stirring frequently with a wooden spoon, until tender, 15-20 minutes. If the porridge seems too thick, thin it with water, 1-2 tablespoons at a time.
Step 5
• Divide the corn porridge among 4 bowls. Top with the grilled ribs and marinated vegetables. Garnish with cilantro and mint.
  
  

  Quick pickled vegetables

  
  Place the carrots and daikon in a medium heatproof bowl. Bring the vinegar, water, sugar, and salt to a boil in a medium saucepan over medium heat, stirring to dissolve the sugar. Pour the vinegar over the vegetables and press down to coat them with the brine. Cool slightly, stirring several times, then cover and refrigerate to marinate for at least 2 hours.

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