Aromatic braised beef short ribs

1. 1

   Season the beef all over with salt and pepper. Heat 2 tablespoons oil in a casserole or large ovenproof frying pan over a medium-high heat. Put the beef in the pan and sear until it forms a brown crust all over. Remove from the pan.

2. 2

   Heat the remaining oil in the pan and then add the garlic and ginger. Once fragrant, add the onion, carrot and celery. Cook until browned and softened.

3. 3

   Add the oyster sauce, soy sauce, gochujang and red wine. Cook over a high heat until the red wine is reduced by a third.

4. 4

   Preheat the oven to 160C/140C Fan/Gas 2½.

5. 5

   Add the stock and star anise then return the beef to the pan. Cover with a cartouche (a circle of baking paper sat directly on top of the food in the pan) and a lid. Cook in the oven for 3 hours.

6. 6

   Remove the beef from the pan and transfer to a baking tray. Increase the oven temperature to 220C/200C Fan/Gas 7.

7. 7

   Strain the cooking liquid from the pan into a saucepan. Drizzle the beef with a few tablespoons of this strained sauce then return the beef to the oven for 15 minutes.

8. 8

   Add the cornflour mixture to the strained sauce in the saucepan and cook over a medium-high heat until it reaches the desired consistency.

9. 9

   Garnish the beef with the spring onions, chilli and peanuts and serve with the sauce.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.