Despite the long cooking hours, these short ribs are actually pretty easy to make. It’s also super tender and lip-smackingly good.
Inactive Preparation time: 2 hours
Baking time: 3-4 hours 30 minutes
5 kilograms short ribs
FOR THE MARINADE
1 cup soy sauce
3⁄4 cup white wine vinegar
1⁄4 cup garlic, minced
2 tablespoons ginger, minced
FOR THE SAUCE
1 cup meat drippings
1 cup water
1⁄4 cup muscovado sugar or brown sugar
1 teaspoon 5-spice powder
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
1 toasted star anise
1 tablespoon toasted coriander
1⁄2 cinnamon stick
2 tablespoons Korean chili pepper paste
a handful cilantro, chopped
a pinch of white sesame seeds
a pinch of red chili flakes
1 Preheat oven 121°C.
2 In a medium bowl, mix all ingredients for marinade, then add the meat.
3 Cook short ribs at 121°C in the oven for 5 hours.
4 After short ribs is done cooking remove excess oil and get 1 cup of its drippings. Put it in a sauce pot over medium heat and add water, 5-spice powder, soy sauce, hoisin sauce, oyster sauce, star anise, coriander, cinnamon, coffee extract, sugar, and pepper paste. Reduce until sauce thickens and coats the back of a spoon.
5 Mix the sauce with the meat.
6 Garnish with cilantro, sesame seeds, and chili flakes.
Chef ’s Note:
It is important to toast your whole spices until it becomes aromatic. It releases and adds layer of flavor to your dish.
This recipe was originally published in the December 2016 – January 2017 issue of Breakfast Magazine.