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


  • 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


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.