Beef

Korean-Style Beef Short Ribs

The most impressive thing in this book and one of the easiest. The meat slides off the bone and the sauce goes to lacquer.

What goes in

• 4 lb bone-in beef short ribs
• 2 tsp salt · 1 tsp black pepper
• 3/4 cup soy sauce
• 1/2 cup brown sugar
• 1/2 cup beef broth
• 1 pear, grated
• 8 cloves garlic, minced · 2 tbsp grated fresh ginger
• 2 tbsp toasted sesame oil · 2 tbsp rice vinegar
• 1 tbsp gochujang chilli paste

Stir in at the end

• steamed rice, sesame seeds and sliced spring onion, to serve

How to make it

1. Season the short ribs with the salt and pepper and lay them in the pot bone side down.
2. Whisk the soy sauce, brown sugar, broth, grated pear, garlic, ginger, sesame oil, vinegar and gochujang together and pour it over. Lid on.
3. Low 8 hours or high 5 hours, until the meat pulls from the bone.
4. Lift the ribs out carefully, they will want to fall apart.
5. Skim the fat off the sauce, then reduce it uncovered on high for 20 minutes until it is syrupy.
6. Spoon the sauce over the ribs and serve on rice with sesame seeds and spring onion.