Made with a flavoursome twist, this slow-cooked Korean-style roasted beef ribs recipe won't disappoint.
Serves44
Cook time2 hr2 hour
Prep time15 mins15 minutes, + 2 hours marinating time
+ 2 hours marinating time
Ingredients
1 brown onion, finely chopped
2 garlic cloves, halved
1 tbs lemongrass paste
30g-piece ginger, peeled, chopped
2 tbs salt-reduced soy sauce
1kg Coles Australian Beef Ribs
1 cup (250ml) salt-reduced beef stock
steamed long grain rice, to serve
steamed broccolini, to serve
coriander leaves, to serve
thinly sliced long red chilli, to serve
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Method
Step 1
Preheat oven to 160°C. Place the onion, garlic, lemongrass paste or sliced lemongrass, ginger and soy sauce in a food processor and process until almost smooth.
Step 2
Place the ribs in large shallow ceramic dish. Pour over the onion mixture and half the stock. Turn to coat. Cover and place in the fridge for 2 hours or overnight to marinate.
Step 3
Place the ribs on a wire rack on a large baking pan, reserving the marinade. Cover with foil and roast, basting with reserved marinade and turning every 30 mins, for 11/2 hours.
Step 4
Increase temperature to 200°C. Remove foil. Brush ribs with some of the remaining reserved marinade. Roast for a further 30 mins or until browned.
Step 5
Meanwhile, place remaining reserved marinade and remaining stock in a small saucepan over high heat. Bring to the boil. Reduce heat to medium-low and simmer for 5 mins or until sauce thickens.
Step 6
Divide the rice and broccolini among serving plates. Top with the ribs and drizzle with sauce. Serve sprinkled with coriander and chilli.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute lemongrass paste for thinly sliced lemongrass.
Prep time15 mins15 minutes, + 2 hours marinating time
+ 2 hours marinating time
Ingredients
1 brown onion, finely chopped
2 garlic cloves, halved
1 tbs lemongrass paste
30g-piece ginger, peeled, chopped
2 tbs salt-reduced soy sauce
1kg Coles Australian Beef Ribs
1 cup (250ml) salt-reduced beef stock
steamed long grain rice, to serve
steamed broccolini, to serve
coriander leaves, to serve
thinly sliced long red chilli, to serve
Description
Made with a flavoursome twist, this slow-cooked Korean-style roasted beef ribs recipe won't disappoint.
Method
Step 1
Preheat oven to 160°C. Place the onion, garlic, lemongrass paste or sliced lemongrass, ginger and soy sauce in a food processor and process until almost smooth.
Step 2
Place the ribs in large shallow ceramic dish. Pour over the onion mixture and half the stock. Turn to coat. Cover and place in the fridge for 2 hours or overnight to marinate.
Step 3
Place the ribs on a wire rack on a large baking pan, reserving the marinade. Cover with foil and roast, basting with reserved marinade and turning every 30 mins, for 11/2 hours.
Step 4
Increase temperature to 200°C. Remove foil. Brush ribs with some of the remaining reserved marinade. Roast for a further 30 mins or until browned.
Step 5
Meanwhile, place remaining reserved marinade and remaining stock in a small saucepan over high heat. Bring to the boil. Reduce heat to medium-low and simmer for 5 mins or until sauce thickens.
Step 6
Divide the rice and broccolini among serving plates. Top with the ribs and drizzle with sauce. Serve sprinkled with coriander and chilli.
