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2
Medium
Published 2020
This is the meatiest of stews: the rich short ribs, with their deep beefy flavour and luscious marbling, are headily intense; and although I mush up shallots, chilli, ginger and spices to create a paste to flavour and thicken the gravy, no vegetables are added in the pot alongside.
Not only are short ribs a favourite of mine, they lend themselves perfectly to a small-scale stew. Normally, I’d worry about not making enough for people to have a second (or third) helping, but even I fi