Tender, flavoursome beef short ribs in a sticky and spicy Korean style marinade. The perfect low and slow recipe for Winter.
| Servings | 4 |
| Preparation time | 10 mins |
| Cooking time | 150 mins |
EQUIPMENT
- Oven
INGREDIENTS
- 2 trays of Peter Bouchier grass fed beef short ribs (approx. 1.2kg total)
- 3 cloves garlic, finely chopped
- Small bunch of parsley, chopped
- Good pinch of salt and pepper
- 3 tbs Gochujang - Korean BBQ Paste
- 1/3 cup kimchi
- 2 tbs miso paste
- 1.5 cups beef stock
METHOD
- Preheat the oven to 160° Celcius
- Place ribs into a deep oven dish, toss through salt and pepper
- In a bowl, add garlic, parsley, gochujang, kimchi, miso paste and stir to combine
- Pour in beef stock and stir
- Add the marinade to the oven dish, mixing through to evenly coat the ribs
- Cover the dish with baking paper and foil, and place in the oven
- Cook for 2 - 2.5 hours or until tender
