Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 pounds beef short ribs -- 2-inch length

  3. 6 tablespoons soy sauce

  4. 2 tablespoons sesame oil

  5. 3 cloves garlic -- finely chopped

  6. 1 piece fresh ginger -- (1 inch) finely

  7. chopped 4 spring onions -- finely chopped

  8. 3 tablespoons sugar

  9. 2 tablespoons toasted sesame seeds

  10. 4 tablespoons cooking wine

  11. freshly ground black pepper

  12. 1 onion -- peeled and cut into 1 large chunks 2 carrots -- peeled and roughly

  13. chopped water

  14. 3 tablespoons pine nuts

  15. 2 teaspoons toasted sesame seeds

  16. 1 fried egg cut into thin strips

Instructions Jump to Ingredients ↑

  1. Trim the excess fat from the short ribs and score in a diamond pattern. Mix the soy sauce, sesame oil, garlic, ginger, spring onions, sugar, toasted sesame seeds, wine, and black pepper together. Add to the ribs and mix thoroughly. Set aside for 3-4 hours, or overnight.

  2. Remove the ribs from the marinade and reserve. Heat a tablespoon of vegetable oil in a large pot, and fry the ribs until brown, about 5-7 minutes. Add the onion and carrots, and fry for 2-3 minutes. Pour the reserved marinade plus 1/2 pint of water over the meat and vegetables. Bring to the boil, and partially cover. Reduce to a low simmer and cook for 1 1/2-2 hours, turning the ribs from time to time, until they are very tender.

  3. Remove the lid and boil fiercely to reduce the liquid to a thickish syrup. Make sure that all the ribs are well glazed. Skim off excess fat, and garnish with pine nuts, toasted sesame seeds, and fried egg strips. Serve piping hot.

  4. This dish is even better if you cook it a day in advance, allow the pot to cool, skim off the excess fat, then reheat before serving.


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