This method for braising ribs has many secondary applications. The meat can be grilled as I have done in this recipe but is also absolutely delicious added to curries and soups, in which case I would brown the meat before braising as this caramelisation will add enormous flavour to the final dish.
The master stock can be saved frozen and re used over and over again. Occasionally needing to be topped up with more liquid and some fresh aromatics its flavour will keep improving as it soaks up the flavours of the proteins each time it is used. It can also be used as a finishing sauce as done here, as a base for soups and vinaigrettes or added to curries for extra richness.
Braised beef ribs with coriander & mint salad, daikon
- 1 braising pot Large enough to fit the ribs and a fitting lid or tin foil.
- 1 oven grill or BBQ
Braised beef ribs
- 2 kgs short beef ribs
Master Stock Ingredients
- 2 Litres chicken stock enough to cover the beef ribs
- 8 each coriander roots scraped clean and rinsed
- 1 piece fresh ginger peeled and sliced
- 100 gms palm sugar shaved or cut into small pieces
- 150 mls oyster sauce
- 150 mls fish sauce
- 10 gms mint leaves
- 10 gms coriander leaves leave attached to short stalks
- 1 each long red chilli julienned
- 20 gms red eschallot peeled and finely sliced
- 150 gms daikon peeled and sliced into rounds
- 45 mls fish sauce
- 15 mls fresh lime juice
- 1 pinch white sugar
- 1 pinch dried red chilli flakes
Beef ribs braised in master stock
- Place the chicken stock in the braising pot with the oyster sauce, fish sauce, palm sugar and the aromatics and bring to the boil.
- Add the beef ribs and cover with a piece of baking paper and then the lid and braise in the oven at 150 degrees C for 2 hours or until the meat is soft.
- Once the meat is cooked remove from the oven and allow to cool uncovered in the braising dish, preferably overnight in the fridge so that the meat can set.
Re – Cooking the ribs
- Preheat the grill.
- Remove the ribs from the master stock scraping any clinging master stock back into the remainder of the master stock. You will use some of this master stock for the sauce and the remainder can be frozen to be reused for another braise.
- Place the ribs directly onto the grill or on a tray below an oven grill and cook until browned and warmed through.
- Combine the mint, coriander, eschallot and julienned red chilli in a bowl and toss with the salad dressing.
- Place the ribs on the serving plate and arrange the daikon beside it.
- Spoon warmed master stock over the beef and finish by topping with the salad.
- Serve with steamed rice.
Image credit: Me