Perfect for weekend dinner parties, this recipe cooks low and slow over six hours to get the meat tender and soft. It will fill your house with the gorgeous aromatics - you’ll have the neighbours knocking on the door.
This spiced short rib recipe can be paired in many ways. This time I’ve made a creamy parmesan polenta; this will cut through the rich spiced beef perfectly. A cosy combination of spice, nuttiness and rich flavours are perfect for those colder Otago evenings.
Serves 4
Takes 6 hours
Ingredients
For the ribs
1.4kg rack of short ribs
1 sprig fresh rosemary
6 garlic cloves
80g fresh ginger
3 spring onion (ends only)
¾ tsp salt
½ tsp black pepper
½ cup of Maple syrup
½ cup of sesame oil
1 cup GF soy sauce (tamari)
Water - enough to cover the meat
3 star anise
2 bay leaves
1 tsp chilli flakes
For the polenta
200g polenta
1 sprig fresh rosemary
80g parmesan
1 litre of water or chicken stock if you have it
30g butter
1 tsp salt
Garnish
1 handful coriander
3 spring onion tops
Method
Preheat your oven to 150°C fan-forced bake.
Rub your meat with a tablespoon of the sesame oil and the salt and pepper seasonings,
On the stove top, heat a large skillet or non-stick pan on high heat.
Once the pan is very hot, sear the beef on all sides, getting a nice caramelised brown colour. This will help to lock in the flavours and juices for a better end result.
Put your meat to the side while you prepare the roasting dish. You’ll want something that can fully fit the whole rib while being covered in liquid.
Chop you spring onion ends in half, length ways. Crush your garlic with the side of your knife, this doesn’t need to be peeled - but that’s up to you.
Chop your ginger into small inch by inch pieces.
Place all of these into your dish with your star anise, bay leaves, rosemary and Chilli flakes.
In a large jug mix sesame oil, maple syrup, tamari or soy sauce and water.
Place the rack over the aromatics in the dish and cover with your liquids from the jug.
Make sure the rack is fully submerged in the liquid. Cover with foil and place in the oven for 6 hours.
For the polenta - start this once you’ve taken your rubs out if the oven. This will give the ribs time to rest.
Polenta takes about 5 minutes to cook, which makes it an easy side to have with this meat.
Start by finely chopping your rosemary. If you don’t have grated or shredded parmesan on hand now would be a good time to pre-grate some parmesan.
In a large saucepan, heat your butter until it starts to get a nutty smell. Add your rosemary and polenta together.
Using a wooden spoon or spatula, keep mixing these around with the butter, it will be very dry at the moment. That’s OK, we’re just trying to gain all the aromatics from the butter and rosemary.
After about a minute, start adding your stock 1 cup at a time. The polenta will start to stiffen up - that’s when you know it’s time to add more stock.
By the time you have added the last cup of stock your polenta should be nice and runny, now add your parmesan and final seasonings ready to serve.
Pour four equal amounts into your serving bowls, place a serving of short rib on each bowl of polenta, pour over some of your sauce from the roasting dish and top with lightly chopped coriander and/or spring onions.
