- 1.Heat the olive oil in a large heavy-based saucepan or cast-iron pot with a lid over a high heat. Season the ribs with a pinch of sea salt, then sear on all sides until golden.
- 2.Remove and drain all but 1 tbsp oil from the pan. Fry the shallot, garlic and ginger for 3 minutes until coloured, then pour in the sake or ale and simmer for 2 minutes.
- 3.Add the remaining ingredients, stir well and return the beef ribs to the pan. Bring to a gentle simmer and cook, covered, over a low heat for 3-4 hours or until the meat is falling off the bone.
- 4.Remove the ribs from the pan and transfer to a warmed serving bowl. Strain the sauce through a sieve/colander into a small saucepan, adding the aromatics to the serving bowl with the beef.
- 5.Increase the heat to medium and simmer the sauce for 10 minutes to reduce slightly. Pour the sauce over the beef to serve. Pair with steamed rice, stuffed into bao buns or on top of creamy horseradish mash.
- 1 kg beef short ribs
- 1 shallot, chopped
- 4 garlic cloves, bruised
- 3 cm piece fresh ginger, sliced
- 250 ml Sake beer or any dark ale
- 500 ml beef or chicken stock
- 100 ml soy sauce
- 100 ml rice wine vinegar
- 2 tbsp brown sugar
- 1 star anise
- 2 tbsp extra-virgin olive oil