Ingredients
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Beef Short Ribs (1kg)
Sliced Fresh Ginger (2-3 cms)
Garlic Cloves - peeled and finely chopped (8)
Spring Onions whites - sliced (retain the green for garnish) (1 bunch)
Gochujang (Korean Chilli Paste) (2 Tbsps)
Soy Sauce (4 Tbsps)
Shaoxing (Chinese Rice Wine) (2 Tbsps)
Manchester Honey (2 Tbsps)
Soft Brown Sugar (3 Tbsps)
Red Wine (3/4s of a bottle)
Beef Stock (300ml)
Blackthorn Sea Salt
This is the winner of our October 25 Best Recipe competition from Shaun Dabbs – who was a contestant on 2025 Master Chef!
Pat the short ribs dry, bring to room temperature and season generously with the sea salt. And a grind of pepper. Add some oil to a heavy oven safe pan (that has a lid) and sear the ribs on all sides until they get a good colour. Remove the ribs and set aside while you make the sauce.
Reduce the heat slightly add a bit more oil and add the ginger, garlic and spring onion whites. When the garlic begins to take on some colour, add the gochujang, soy sauce, Shaoxing, honey and brown sugar. Cook for 1-2 minutes until you can see some caramelisation.
Use around 150ml of the red wine to deglaze the pan – scraping all of the brown bits from the base of the pan. Once deglazed, add the rest of the wine and the beef stock. The liquid should cover around ¾ the depth of the short ribs. You now have a choice. We prefer to put the pan with lid into the oven at 140 degs fan for 3 hours (160 conventional oven). But you can if you prefer cook on the hob on a low simmer [with the lid on] for the same amount of time. Turn the ribs half way through the cooking time.
Once the ribs are tender remove them carefully and skim any excess fat from the surface of the liquid. You now want to reduce the sauce for as long as you need (10/15 mins?) until it is a gravy glossy consistency. Check the sauce now for taste and add a splash of soy or honey if it needs more savoury or sweetness! Garnish with the spring onion greens and perhaps some toasted sesame or fresh chilli? Depending on how cheffy you are feeling!
Thank you to Shaun – the dish looks and tastes incredible!
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