1.4 kg beef short ribs
Jasmine rice, to serve
MARINADE:
1 ½ cups Chinese cooking wine
1 cup oyster sauce
1 cup brown sugar
¼ cup hoisin sauce
2 tbsp ginger, grated
6 cloves garlic, crushed
2 red chillies, halved
4 tsp miso paste
1 tbsp NOMU Oriental Rub
Squeeze of lime juice
6 NOMU Cooks’ Collection Whole Star Anise
2 whole cinnamon sticks
Preheat oven to 180°C.
Place all of the marinade ingredients except the whole spices in a large bowl and stir until the sugar has dissolved. Add the star anise and cinnamon sticks.
Place the ribs in a small, deep baking tray and pour the marinade over. Cover the baking tray with tin foil and cook the ribs for 2 hours. After an hour turn the ribs, basting them with marinade, to ensure even cooking. Increase the oven temperature to 200°C and cook for another half an hour or until the ribs are tender and the sauce has become dark brown and sticky.
Serve with steamed jasmine rice and drizzle with the marinade.
1.4 kg beef short ribs
Jasmine rice, to serve
MARINADE:
1 ½ cups Chinese cooking wine
1 cup oyster sauce
1 cup brown sugar
¼ cup hoisin sauce
2 tbsp ginger, grated
6 cloves garlic, crushed
2 red chillies, halved
4 tsp miso paste
1 tbsp NOMU Oriental Rub
Squeeze of lime juice
6 NOMU Cooks’ Collection Whole Star Anise
2 whole cinnamon sticks
Preheat oven to 180°C.
Place all of the marinade ingredients except the whole spices in a large bowl and stir until the sugar has dissolved. Add the star anise and cinnamon sticks.
Place the ribs in a small, deep baking tray and pour the marinade over. Cover the baking tray with tin foil and cook the ribs for 2 hours. After an hour turn the ribs, basting them with marinade, to ensure even cooking. Increase the oven temperature to 200°C and cook for another half an hour or until the ribs are tender and the sauce has become dark brown and sticky.
Serve with steamed jasmine rice and drizzle with the marinade.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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