Rich, fall-apart beef short ribs meet their perfect match in a crisp, zesty peanut lime slaw. The ribs are slow-braised in a savoury mix of soy, garlic, lemongrass and ginger, then finished with crispy fried shallots for extra crunch. Served alongside the creamy, tangy peanut slaw, this dish is a delicious balance of savoury and fresh.
Ingredients
For the ribs:
● 1.5 kg bone-in beef short ribs, cut into individual ribs
● 2 tbsp olive oil
● 1 large onion, sliced into wedges
● 2 carrots, sliced
● 1 lemongrass stalk, bruised
● 3 cloves garlic, smashed
● 1 thumb-sized piece of ginger, sliced
● 1⁄2 cup soy sauce
● 1 cup beef stock
● 1 tsp Chinese five spice powder
● Salt and black pepper
● 1 tsp sesame oil (optional)
● Fried shallots, to garnish (optional)
For the peanut lime slaw:
● 2 cups finely shredded green cabbage
● 1 cup finely shredded red cabbage
● 1 large carrot, julienned or grated
● 1⁄2 cup fresh coriander leaves (optional)
● 1⁄3 cup mayonnaise
● 1⁄3 cup Re Yoghurt (probiotic natural)
● Juice of 1 lime
● 1⁄4 cup chopped roasted peanuts, for garnish
● Salt and pepper
Instructions:
- Preheat oven to 150°C. Season the ribs generously with salt and pepper. Heat olive oil in a large pan over medium-high heat and sear the ribs on all sides until browned. Transfer to a deep ovenproof dish.
- In the same pan, reduce the heat slightly and add the onion, carrots, lemongrass, garlic, and ginger. Cook for 5 minutes, stirring occasionally, until softened and fragrant. Add the Chinese five spice powder and cook for 1 minute more.
- Transfer the cooked vegetables to the dish with the ribs. Pour over the soy sauce, beef stock, and sesame oil (if using). Cover tightly with a lid or foil and bake for 3-4 hours, or until the ribs are tender and pull apart easily.
- While the ribs are finishing, combine the cabbage, carrot, and coriander in a large bowl. In a separate bowl, whisk together the mayonnaise, yoghurt, lime juice and a pinch of salt and pepper. Toss the dressing through the slaw. Top with chopped peanuts just before serving.
- Plate the ribs with a generous spoonful of slaw. Spoon over some of the braising liquid and finish with a sprinkle of fried shallots.
