Well, I was sceptical that this dish would live up to expectations for a cheapish cut of meat but these slow-cooked, soy-glazed short ribs are really rich in flavour and depending on how much chilli you add, it packs a spicy punch too. Serves 4.
- 4cm chuck of root ginger, peeled and roughly chopped
- 4 cloves garlic
- 4tbsp hoisin sauce
- 2tbsp soy sauce
- 1tbsp clear honey
- 2 tbsp vinegar, (white or cider vinegar)
- 4 British beef short ribs (about 1.4kg)
- 150ml hot water
- chilli, sliced
- handful coriander leaves
- Check your top oven is around 180ºC.
- Place the ginger and garlic in small food processor and whizz to make a paste. Add the hoisin sauce, soy sauce, honey and vinegar. Whizz until smooth.
- Spoon the marinade over the ribs, rubbing in until well coated. Leave to marinate in the fridge for 1-2 hours, or longer if you want to make ahead.
- Place the ribs closely together in a roasting tin and pour over any excess marinade. Cover the tin tightly with foil. Roast for 3 hours until tender.
- Remove the foil, stir in the water to dilute the pan juices and cook for a further 15 minutes until nicely browned.
- Remove from the oven and transfer to a serving dish, straining off excess oil from the sauce. Sprinkle with the sliced chilli and coriander leaves to serve.