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Korean-style roasted beef ribs
Korean-style roasted beef ribs
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Prep Time:
135 minutes
Cook Time:
120 minutes
Total Time:
255 minutes
Elevate beef ribs with a zesty lemongrass-ginger marinade for an irresistible Asian dish.
Ingredients:
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, halved
  • 20.00 ml lemongrass paste or thinly sliced lemongrass
  • 30g-piece ginger, peeled, chopped
  • 42.00 gm salt-reduced soy sauce
  • 1kg Beef Ribs
  • 250ml beef stock
  • Steamed long grain rice, to serve
  • Steamed broccolini, to serve
  • Coriander leaves, to serve
  • Thinly sliced long red chilli, to serve
Instructions:
  • Preheat the oven to 160C. Combine onion, garlic, lemongrass paste or sliced lemongrass, ginger, and soy sauce in a food processor and blend until nearly smooth.
  • Place the ribs in a large shallow ceramic dish and generously coat them with the onion mixture and half of the stock. Cover the dish and allow the ribs to marinate in the fridge for at least 2 hours, or preferably overnight.
  • Arrange the ribs on a wire rack in a large baking pan, keeping the marinade aside. Roast them covered with foil, basting and flipping every 30 minutes, for 1 1/2 hours.
  • Preheat oven to 200C. Uncover ribs. Baste ribs with a portion of the leftover marinade. Continue roasting for another 30 minutes or until golden brown.
  • Simmer the leftover marinade and remaining stock in a saucepan over high heat until it boils. Then lower the heat to medium-low and simmer for 5 minutes until the sauce thickens.
  • Plate the rice and broccolini evenly among serving plates. Arrange the ribs on top and generously drizzle with sauce. Garnish with fresh coriander and a sprinkle of chili before serving.

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