Braised Short Ribs with Spring Onion and Coriander

Asian Fusion

Non-Vegetarian

Dinner

Medium

Braised Short Ribs with Spring Onion and Coriander

A flavorful Asian fusion dish featuring tender braised short ribs infused with aromatic spices, complemented by fresh spring onions and coriander for a delightful balance of flavors.

270 min total Base: 4 servings 681 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: beef short ribs, red wine, smoked paprika, light brown sugar, garlic powder, onion powder, ground black pepper, chili powder, ginger, spring onions, red onion, red wine vinegar, French mustard, tomato ketchup, brown sauce, fresh coriander, jalapeño or large green chilies, toasted sesame seeds, lime — quantities stay the same regardless of serving count.

beef short ribs

4 pieces(fixed)

red wine

400 ml(fixed)

smoked paprika

2 tsp(fixed)

light brown sugar

1 tbsp(fixed)

garlic powder

1 tsp(fixed)

onion powder

1 tsp(fixed)

ground black pepper

1 tsp(fixed)

chili powder

1 tsp(fixed)

ginger

1 thumb-sized piece(fixed)

spring onions

2 pieces(fixed)

red onion

0.5 pieces(fixed)

red wine vinegar

50 ml(fixed)

French mustard

25 g(fixed)

tomato ketchup

175 g(fixed)

brown sauce

175 g(fixed)

fresh coriander

0.5 small pack(fixed)

jalapeño or large green chilies

2 pieces(fixed)

toasted sesame seeds

1 tbsp(fixed)

lime

1 pieces(fixed)

Instructions

Preheat the oven to 140°C (120°C fan/gas mark 1).

In a small bowl, combine smoked paprika, light brown sugar, garlic powder, onion powder, ground black pepper, and chili powder. Rub this spice mix evenly over the beef short ribs.

Place the ribs in a roasting tin and pour the red wine over them. Cover with foil and cook in the oven for 4 hours, removing the foil for the last 30 minutes to help develop a crust.

While the ribs are cooking, prepare the barbecue sauce. In a frying pan, sauté the sliced ginger, spring onions, and red onion over medium heat for about 10 minutes until softened.

Add the red wine vinegar, French mustard, tomato ketchup, and brown sauce to the pan. Bring to a simmer, then blend the mixture into a smooth sauce using a stick blender or regular blender. Set aside.

After 4 hours, remove the ribs from the oven and strain off the cooking liquid, discarding excess fat to keep the sauce clean.

💡 Chef's Tip

For the best results, marinate the ribs overnight in the spice mix and red wine to enhance the flavor. Adjust the level of chili heat by varying the amount of jalapeño or green chilies used.

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