We scored some delicious looking beef short ribs this weekend at the farmers market, and cooked them up Asian style. We adapted this recipe from a Lucky Peach book, and used our Ancient Chinese Secret spice blend to pack as much flavour in there as we could. Braised for only 2 hours, this meat will just fall off the bone – impressing even the pickiest of eaters.
Combine the pear, mirin, sugar, soy sauce, garlic, ginger and scallions in a large dutch oven.
Now cosy the ribs, meat side down, in the pot and add enough water to cover the meat.
Bring to a boil over medium-high heat and reduce heat to maintain a gentle simmer.
Partially cover pot and allow to cook for two hours, occasionally flipping the ribs.
After about 2 hours, add the carrots and potatoes to the pot and continue to gently simmer for another 20-25 minutes, until your vegetables are tender.
Serve some meat, some vegetables and some sauce on each plate over a bed of rice.
