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Braised beef short rib with kimchi sprouts

Braised beef short rib with kimchi sprouts

Salubrious and salivating dishes are just what we want to cook to brace against May's cool winds. Our new recipe for braised short rib with kimchi sprouts is just that. It's a simple dish where the oven and some store-bought kimchi do most of the work. O'Connor beef short ribs are braised in an aromatic broth of ginger, star anise, shiitake and Shaoxing wine until they are meltingly tender. Alongside, we serve sprouts fermented with kimchi for a spicy, Gochugang kick. 


Kimchi sprouts - prepared one day in advance

200g brussel sprouts, quartered

100g salt

400g kimchi

½ bunch spring onions, roughly chopped

200g brussel sprouts, quartered

100g salt

Braised beef

3 x bone in beef short rib, cut down the bone, but not through the meat

600ml Beef stock

100ml Shaoxing wine

100ml Dark soy sauce

1 x cinnamon stick

2 x star anise

2 x cloves

30g fresh ginger, thinly sliced

3 x garlic cloves thinly sliced

4 x shiitake mushrooms

½ bunch spring onions

Method: Kimchi sprouts

Start by adding the quartered brussel sprouts to a bowl with the salt, set them aside to cure for about 45 minutes.

In a separate bowl, add the kimchi and all its liquid, as well as the chopped spring onions.

Rinse the sprouts under some cold water to remove any of the excess salt. Add them to the bowl containing the kimchi and spring onions. Mix all of the ingredients together really well and then cover the bowl with cling wrap and refrigerate overnight.

These are best removed from the refrigerator an hour before you are ready to use them.

Method: Short Rib

Preheat the oven to 160C. Warm a medium saucepan to a medium heat, add the beef stock, Shaoxing wine, soy sauce, cinnamon, cloves, star anise, sliced ginger and garlic. Bring to a boil and then remove from the heat to make an infused stock.

Arrange the spring onions to make a bed for the short rib in a large roasting pan. Place the short rib onto the spring onions with the shiitake mushrooms and cover with the infused stock (including all of its aromatics).

Cover the roasting pan with foil and place into the oven to slowly braise. After three hours, turn off the oven and leave to the short ribs to rest for half an hour.

Remove the roasting pan from the oven and carefully place the braised short rib into another roasting to continue to rest in the oven while you prepare the sauce.

For the sauce, remove the shiitake, spring onions and ginger from the liquid and set aside, strain the remaining cooking liquid through a sieve into a medium size saucepan and bring to a simmer over medium heat to reduce by half. This should take around half an hour.

When ready to serve, slice the shortrib along the bone and into portions. Place a slice onto each plate with some of the the kimchi sprouts and spoon over a little of the reduced cooking liquid. You can serve the reserved shiitake, ginger and spring onions alongside as accompaniments. We like to serve these with boiled egg noodles or sticky rice.


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