I used to be Snow White, but I drifted. (Mae West)
Our meat locker was looking a little bare after the excitement of Christmas, so LM and I took a wee trip out to G.R.U.B. yesterday. It’s a wee bit of a hike for us, but so very worth it when we get there.
I spotted some lovely looking beef short ribs while we were there. Ribs definitely are a fattier cut of meat, but when you know the provenance of your product, I’m learning to celebrate the fat!
For the uninitiated, here’s a wee diagram of where beef short ribs come from:
I seem to keep falling over recipes for short ribs – mainly on North American blogs, where ribs are so very popular – but I’ve never cooked with them. Well, not until today, that is!
I chose to adapt a recipe from the very talented Michelle Tam of Nom Nom Paleo because her recipes just work! She calls for a slow cooker in her version. I think I’m one of the 6 people in the world for whom slow cookers just don’t cut it. I’m not even sure I can articulate why that is. Maybe it’s because I just love my le Creuset so much? Who knows? I had a slow cooker once upon a time. I gave it away to my lovely neighbour.
Anywhoo – back to the short ribs. As with most slow cooking I do, I made a lot. I figure if you’re going to take the time to cook something for a long while, you may as well have leftovers to freeze. So, I bought just over a couple of kilos of ribs (about 4 1/2 pounds worth). If you’re making this recipe in your oval le Creuset, this amount fitted perfectly!
And, I gotta tell you, like Mae West – when it comes to short ribs – I’ve drifted. Seriously good! Seriously rich. And, LM has given his nod of approval, too.
Korean Beef Short Ribs
2 x kilos grass-fed beef short ribs, give or take (my lovely butcher chopped all mine in two. Much more manageable)
salt & freshly ground pepper
1 x medium pear, cored, and chopped coarsely
1/2 cup coconut aminos (or soy sauce/tamari)
6 x garlic cloves, peeled and roughly chopped
3 x spring onions, roughly chopped
1 x thumb-sized chunk of ginger, peeled and cut in two
2 teaspoons of fish sauce
1 tablespoon coconut vinegar (or vinegar of choice)
3/4 cup bone broth (or stock – best quality available)
Handful of freshly chopped coriander as garnish
1. Preheat oven to 180°C/350°F.
2. Season the ribs liberally with salt and pepper. In a large casserole dish (with a lid) brown meat on both sides
3. Pack the ribs in a single layer in your casserole dish.
4. Place the chopped pear, coconut aminos, garlic, spring onions, ginger, fish sauce, and vinegar into a blender and purée until smooth. Pour evenly over the ribs and add the broth to the casserole dish.
5. Cover with the lid and pop into the oven for 21/2 – 3 hours.
6. Remove the lid and pop back in the oven for a further 30 – 45 minutes.
7. Remove the meat from the casserole and place onto a serving platter.
8. Let the braising liquid settle for 5 minutes before skimming off some of the fat. Check for seasoning and pour a cup of sauce over the ribs.
9. Sprinkle over the freshly chopped coriander. Serve the remaining sauce on the side.
We served our short ribs with kumara mash and roast broccoli.
By the way – how cool is this new print thing-amy WordPress has designed for recipes?