Something Yummy

Hoi Sin Beef Short Ribs

An incredible tasty dish, so simple to do with amazingly tasty results. The Garlic Farm Hoi sin really is amazing in this
paul thorley

Paul Thorley

Ingredients (serves 4)

Short ribs

  • 1 KG Beef short ribs
  • 2 cloves garlic
  • 1 Red chilli (optional)
  • 150 Ml Red wine
  • 1 pint beef stock
  • 1 /3 bottle Garlic farm hoi sin
  • 2 shallots
  • Black pepper
  • Sea salt
  • 1 tablespoon cornflour
  • Unsalted butter

Celeriac mash

  • 1 x celeriac
  • 25g butter
  • 1 pint milk
  • Water

Green veg

  • Tender stem broccoli
  • Frozen green beans
  • Water
  • Butter
  • Sesame seeds

Serving toppings

  • 1 x red chilli – finely sliced
  • 1 x spring onion – finely sliced
  • Fresh coriander

Method

To Prep:

RIBS – stage 1 – prep

  • Take the ribs and put in a large food bag, season with salt and black pepper
  • Pour some of the hoi sin in, close the bag and coat the ribs with the sauce by rubbing with your hands.
  • Leave in the fridge for 4-5 hours or overnight.
  • Remove 2 hours minimum before cooking.

RIBS – stage 2 – cook

  • Once at room temperature, place in a casserole dish or large pan with an oven proof lid. Season with more black pepper and then cover with the wine and warm beef stock.
  • Crush a clove of garlic and add the chilli at this stage (if you want this warm spiced)
  • Put the lid on and place in the oven at 120c for 6 hours. After 3 hours take out and turn the ribs over. (make the celeriac and sides now)
  • After 6 hours, remove from the oven, take the ribs out of the dish and put to one side.

RIBS – stage 3

  • Pour the yummy stock through a sieve into a jug or bowl, then place in a saucepan and put onto boil. We are going to reduce this now.
  • Put the ribs back in the casserole dish, add some more hoi sin sauce to them and put the lid on to keep them warm.
  • Take the cornflour in a small bowl, add a splash of water and mix to a liquid and all lumps gone, then pour into the simmering pan. Turn the heat down, stir regularly for 5-10 mins until its nice and thick. As soon as you are happy with it, add a knob of unsalted butter and store through. This makes the sauce shine!
  • Remove the ribs from the bones (optional) these will literally drop off. You can at this point remove any fat you wish (I don’t!)
  • Then pour the sauce over the ribs and stir gently to coat them all.
  • RIBS DONE!

Celeriac:

  • Peel the celeriac with a serrated edge or sharp knife.
  • Chop into small cubes
  • Add to a saucepan of milk mixed with water and bring to the boil (be careful as when boiling with milk this often tends to over flow!)
  • When the celeriac is soft, take of the heat, drain and simply mash like you would potatoes. I use a potato ricer. Put in butter and season with salt.
  • CELARIAC READY

Greens:

  • Simply place in boiling water and cook for 2-3 mins. Drain.
  • Place a small frying pan and get it hot, add a knob of butter and throw in the veg and toss in the hot butter add salt and pepper then take off the heat and sprinkle sesame seeds.
  • VEG READY

Service:

I serve this in a large pasta bowl, or big plate

  • Give a nice portion of the celeriac mash to the plate
  • Spoon on the ribs
  • Place the veg on
  • Pour more of the yummy sauce on the ribs – their should be plenty
  • Sprinkle the chopped chillies, spring onions and coriander.

Notes:

You can change the celeriac for normal mashed potatoes or sweet potato mash even. Or serve with rice which would be equally as amazing!

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