Sticky Asian beef short ribs with charred Tenderstem® salad
10 mins preparation
3 hours 20 mins cooking
Want to step away from the traditional Sunday Roast? Then serve up this finger-licking sticky Asian beef short rib dish served with charred Tenderstem®. The Tenderstem®, grated carrots, cucumber and fresh coriander provide a vibrant, crunchy contrast against the sweet stickiness of the beef. This recipe is perfect to serve on platters for guests to share and tuck into.
For the short ribs, glaze and salad dressing
- 500ml beef stock
- 300ml apple juice
- 3 roughly broken star anise
- 100ml dark soy sauce
- 6-12 (depending on size) seasoned beef short rips
- 100g light brown sugar
- 1/4 - 3/4 (depending on taste) chilli flakes
- 3tbsp oyster sauce
- 4tsp sesame oil
- 5 tbsp rice wine vinegar
- 25g caster or granulated sugar
- 1 tsp Thai fish sauce
For ther salad and rice
- 300g stick or basmati rice
- 600g Tenderstem® tossed in a little light olive oil and salt and pepper
- 200g thinly sliced radishes
- 2 large carrots, peeled and coarsley grated
- 60g roughly chopped peanuts (blanched or roasted)
- 1 medium cucumber, halved, the middle scooped out then slice
- 1 bunch of coriander, chopped
- 4tbsp crispy onions
Tip: Leave the roasting tin to cool and then skim off the hardened fat. Use the fat for frying, and strain off the cooking juices to use as a gravy or soup base.
- Heat the oven to 150°C (130°C fan, gas mark 2). In a large roasting tin or casserole dish, add the stock, 100ml of the apple juice, half the star anise and 60ml of the soy sauce, and then mix together. Add the short ribs evenly across the tray or dish and then cover tightly with tinfoil. Place the tray in the oven and cook for 3 hours, until the meat is very tender.
- For the glaze, put the remaining apple juice, soy sauce and star anise in a small saucepan along with the brown sugar, the chilli flakes, the oyster sauce, 3tsp of the sesame oil and 1tbsp of the vinegar, and mix well. Bring to the boil, then reduce to a fast simmer until glossy and thickened (this should take around 15 minutes).
- For the salad dressing, put the remaining 1tsp of sesame oil and 4tbsp of rice wine vinegar in a small jug or jar along with the caster sugar, fish sauce, olive oil, ginger, lime zest and chilli. Mix well and set aside.
- Once the ribs are almost ready, cook the rice according to pack instructions. Transfer the ribs to a plate to rest for 5 – 10 mins while the rice is cooking.
- Heat a grill or barbecue to a medium heat, and cook the Tenderstem® for 1 ½ mins, turning halfway. They should be lightly charred and just tender.
- Next brush the short ribs with the glaze and then grill or barbeque for around 10 minutes, turning and basting regularly until sticky.
- Toss the Tenderstem® with the radishes, carrot, peanuts, cucumber, carrots, coriander and salad dressing.
- Serve the short ribs on a serving platter, alongside the salad, rice and lime wedges. Garnish the dish with crispy onions.
Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.