Spicy Beef Short Ribs

Preparation info
    • Difficulty


Appears in

By Neil Perry

Published 2008

  • About

These ribs are first roasted to give them colour and render some of the fat, then it’s just a matter of making the sauce and braising the beef gently until tender. For such a simple recipe, it has all the great qualities of a well-braised dish: deep flavour and tender melting beef, with an added complexity and deep rich taste from the Korean bean paste. This was a favourite at the bar at XO; you could have ribs, a cold beer and some rice and have a lip-smacking good time.