Recipe by Simon Street – Executive Chef, The Boatshed Restaurant at The Regatta Hotel
These ribs are a great way to showcase cuts of meat that are not as well-known but offer fantastic flavour and value.
I developed this recipe after doing a lot of research into Korean food a few years ago. I worked closely with Korean people and used the most authentic ingredients.
Korean food is now a staple in my cookery and delving into the cuisine has broadened my knowledge of new flavour combinations.
Serves 4
Ingredients
- 1kg beef ribs
- 1 whole pear
- 200ml soy sauce
- 200ml sweet soy sauce
- 75ml mirin
- 1 onion
- 45g ginger, crushed
- 20g garlic, crushed
- 15ml sesame oil
- Salt and pepper for seasoning
Method
Step 1
Cut the beef into singular ribs by following the bone line.
Step 2
Place the beef in a large container of cold water until fully immersed. Allow to sit for 20 to 30 minutes. This releases the blood and bone fragments from the meat.
Step 3
While the beef is sitting in the cold water, mince up the onion and pear in a blender. Mix in the two soy sauces and mirin. Combine well.
Step 4
After the ribs have been cleaned, drain off the water well and move them to a tray. Rub in the crushed garlic, ginger, salt and pepper. Drizzle with sesame oil.
Step 5
Pour the sauce mix over the ribs and cover with foil.
Step 6
Braise in a 160 degree oven for 3 hours.
Step 7
Serve with steamed rice, pak choi and a traditional Korean pickle like kimchi or musaengchae.