Asian Flavored Short Ribs

This stew is remarkable in its ease for entertaining and its fullness of flavor. Serve with short grain brown rice and a green veg.

5 1/2 lbs. beef short ribs, cut into 2″ squares
1 cup hoisin sauce
2 cups water
1/4 cup soy sauce
1/2 cup Chinese rice wine
2 tbs. Chinese 5 spice powder
1 tbs. crushed red pepper flakes
1 tbs. Asian sesame oil
4 fat cloves of garlic, peeled and finely grated or minced
1 fresh red chili, deseeded and finely chopped, to serve
2-3 tbs. fresh coriander, chopped, to serve
3-4 lime wedges, to serve

Heat the oven to 300°F. Clatter the short ribs into a large pan that has a lid. Mix together the hoisin sauce, water, soy sauce, wine, 5 spice powder, red pepper flakes, sesame oil and garlic, then pour over the ribs. Cover everything with a layer of parchment paper, tucking it in around the ribs, then cover with the lid. Roast for 4 – 4 1/2 hours until the meat is tender and coming away from the bone. Allow to cool for a bit.

Transfer the ribs into a bowl and gently remove the bones. Cover and chill for at least 1 day or up to 3 days.

Before reheating the ribs, remove the hard layer of fat that will have formed on the top and discard. Transfer the meat to a oven-proof dish, cover with a lid or foil and reheat at 400°F for 1 hour or until piping hot.

Scatter the red chili, and coriander over the top and serve with lime wedges.

Serves 6 – 8

4 thoughts on “Asian Flavored Short Ribs”

  1. I have found such pleasure in creating Nigella’s recipes especially as we are all living in such challenging times..she is absolutely brilliant at creating delicious easy to prepare comfort and cosy dishes.

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  2. Last t8me I made this, it was yumptious. Today, however, I was on autopilot and put the b*****d oven on 200 degrees. All ingredients wasted and a cast iron casserole has dark matter welded to it. Sigh.

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