Maple, Ginger and Chilli Braised Short Ribs

Serves 4

Time 3 hours

Ingredients

For the Short Ribs

1.5kg beef short ribs

2 tbsp vegetable oil

1 thumb-sized piece of ginger, sliced

4 garlic cloves, crushed

2 red chillies, sliced (seeds removed if preferred)

2 stalks lemongrass, bruised

125ml light soy sauce

75ml maple syrup

1 tbsp sesame oil

500ml beef or chicken stock

2 tbsp rice vinegar

1 tbsp fish sauce (optional for extra depth)

For Finishing

2 tbsp maple syrup, for glaze

2 tbsp sesame seeds, toasted, plus extra for garnish

2 spring onions, thinly sliced, for garnish

Fresh red chilli, sliced, for garnish

To Serve

Steamed sushi rice

Quick-pickled cucumbers or radishes

Steamed bok choy

Preheat your oven to 150°C. Pat the short ribs dry with kitchen paper and season lightly. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the short ribs on all sides until golden brown. Remove the ribs and set aside.

In the same pot, add the ginger, garlic, chillies, and lemongrass, cooking until fragrant, about 2 minutes. Return the short ribs to the pot, then pour in the soy sauce, maple syrup, sesame oil, stock, rice vinegar, and fish sauce (if using). Bring the mixture to a simmer, cover, and transfer to the preheated oven. Braise for 2.5-3 hours or until the meat is very tender and almost falling off the bone.

Once cooked, carefully remove the short ribs from the braising liquid. Heat a large frying pan over medium-high heat, then sear the ribs on all sides until caramelised and crispy. In a separate bowl, mix the maple syrup and sesame seeds to create a glaze. Brush the glaze over the caramelised ribs before serving.

To serve, plate the ribs over steamed sushi rice, and garnish with extra sesame seeds, sliced spring onions, and fresh chilli. Accompany with pickled vegetables and steamed bok choy for a balanced and visually appealing dish. Enjoy these richly flavoured ribs with the added crunch and sweetness of the glaze!