Gochujang-Braised Aussie Beef Short Ribs
- Prep time 25Min
- Cook time 4Hr
- Technique Braise
- Meat Beef
- Cut Short Ribs
- Serves 5
Gochujang-Braised Aussie Beef Short Ribs
Ingredients
Beef Short Ribs:
- 2 kg Aussie beef short ribs, bone-in
- 2 tablespoons oil
- 2 onions, cut into chunks
- 4 spring onion whites
- 3 tablespoons chopped ginger
- 5 garlic cloves, smashed
- 4 tablespoons rice vinegar
- 5 tablespoons gochujang
- 2 tablespoons light soy sauce
- 4 tablespoons brown sugar
- 1 liter beef stock (or water)
- 1 tablespoon cornflour mixed with a bit of cold water
Mash:
- 1 kg potatoes, peeled and cut into chunks
- 50 ml whole milk
- 25 g unsalted butter
- 100 g spring onions, finely chopped
Garnish:
- 2 tablespoons toasted sesame seeds
- Spring onions
Method
Beef Short Ribs
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Preheat the oven to 150℃. Pat the short ribs dry with a kitchen towel, generously season with salt, and let sit for 20-30 minutes.
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Heat the oil in a large oven-proof casserole dish over medium heat.
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Sear the ribs in batches on all sides until golden brown. Control the heat to prevent burning. Remove and set aside once browned.
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Add the aromatics (onions, ginger, and garlic) to the pan and cook until golden brown. Deglaze with rice vinegar, cooking for a minute while scraping the pot bottom to remove any browned bits. Stir in the gochujang, soy sauce, and brown sugar until combined.
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Return the ribs to the pot, pour over 1 liter of beef stock, and add enough water to just cover the meat. Cover with a circle of greaseproof paper and place the lid on top. Transfer to the oven and cook for 3½ to 4 hours, until the meat is tender and falling off the bone.
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Remove from the oven, transfer the ribs to a container, and strain the sauce into another container. Place the sauce in the freezer to allow the fat to separate for easy removal.
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Discard the layer of fat, transfer the sauce to a saucepan, and bring to a simmer over medium heat. Reduce until halved, then stir in the cornflour slurry.
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To serve, heat the ribs in the oven for 10-15 minutes at 150℃. Serve with spring onion mashed potatoes and top with the short ribs. Pour over the sauce and garnish with toasted sesame seeds and spring onions. Enjoy!
Spring Onion Mash
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Place the potatoes in a large pan of cold, salted water and bring to a boil. Cook for 12-15 minutes until tender, then drain and mash with the milk and butter until smooth.
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Stir in the sliced spring onions, season with salt and freshly ground black pepper, and serve immediately.
