ASIAN BRAISED SHORT RIBS

Slow cook short ribs in this combination of pantry staple ingredient so they become tender and coated in a sweet and mild spicy sticky sauce.

serves 3-4

800g Torello Farm grass-fed beef short ribs

sea salt flakes

2 tablespoon olive oil

1 red chilli, sliced

2 tablespoon oyster sauce

⅓ cup (80ml) Torello Farm tomato sauce

2 tablespoons brown sugar

¼ cup (60ml) soy sauce

1 teaspoon Chinese five spice

¾ cup (180ml) beef stock

4 garlic cloves, sliced

2 tablespoon Torello Farm apple chilli sauce (optional for extra chilli kick)

cooked rice, steamed to serve

Remove ribs 20-30 minutes from the fridge before cooking. Heat the oven to 150°C (130°C fan-forced).

Sprinkle the ribs all over with salt to season. Heat the oil in a heavy based frying pan over a high heat and cook the ribs in two batches until browned all over, about 6 – 8 minutes. Transfer to a deep sided baking dish or roasting dish just large enough for ribs to fit snugly side by side.

Combine half of the sliced chilli and all the remaining ingredients in a medium bowl. Pour the mixture over ribs. Cover the dish with foil and seal the edges. Bake for 2½ hours, remove foil and turn over the ribs and continue cooking for an extra 30 minutes, or until meat is tender and easily pulls away from the bones

Transfer the ribs to a serving dish. Skim off the excess top layer of fat from the remaining cooking liquid with a shallow ladle. Alternatively lay a double layer of paper towel over the surface to absorb the fat and repeat two or three times with clean paper towel.

Pour the remaining thickened cooking liquid over the ribs. Scatter over the remaining chilli and coriander sprigs. Serve with steamed rice.

Recipe by Fiona Hammond, June 2025