Tallow Beef Short Ribs — Slow Braised Korean Style

Ingredients

• 1.5kg (3.3 lb) bone-in beef short ribs, cut into individual ribs
• 2 tbsp beef tallow
• 1 large onion, roughly chopped
• 6 garlic cloves, minced
• 2cm fresh ginger, grated
• ½ Asian pear (or ½ apple), peeled and grated
• 4 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 400ml beef stock
• 2 star anise
• Sea salt and black pepper
• Sliced spring onion and toasted sesame seeds to serve
• Steamed rice to serve

Method

1. Preheat oven to 160°C (325°F). Season the short ribs generously with salt and pepper.
2. Heat the tallow in a large Dutch oven over high heat. Brown the ribs on all sides for 8-10 minutes total. Remove.
3. Reduce heat to medium. Add the onion and cook for 5 minutes. Add the garlic and ginger.
4. In a bowl, whisk together the grated pear, soy sauce, honey, sesame oil, and beef stock. Pour into the pot. Add the star anise.
5. Return the short ribs. The braising liquid should come halfway up the sides of the ribs.
6. Cover tightly and transfer to the oven. Braise for 3 hours until the meat is very tender and pulling from the bone.
7. Remove the ribs. Strain the braising liquid into a saucepan and reduce over high heat for 10 minutes until syrupy.
8. Glaze the ribs with the reduced sauce. Serve over rice scattered with spring onion and sesame.

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