Lemongrass Soy Chili Crisp Beef Short Ribs

Beef short ribs never fail to be one of my favourite meals to make when I feel like some comfort food. They pack so much flavour and are actually such a low-maintenance meal that you can throw together in a pot and forget about for hours until it’s time to eat.

These are made with Asian flavours, inspired by the Vietnamese dish Sườn Bò Nướng, but with my own twist. The lemongrass and soy sauce make these so delicious, and the chili crisp gives it a little kick.

Ingredients:

• 3 lb beef short ribs (4 short ribs)

• Salt and pepper to season

• 1 large onion

• 4 cloves garlic

• ¼ cup soy sauce

• ¼ cup mirin

• 1 tbsp lemongrass paste

• 1 cup beef broth

• 1 bay leaf

• 1 tsp chili crisp (plus more for serving)

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Method:

1. Start by patting down the short ribs with a kitchen towel, then seasoning each side with salt and pepper.

2. Heat a Dutch oven over high heat, and dice the onion and garlic while waiting for it to get hot. The short ribs are very fatty, so no need to add oil to the pot.

3. Sear each side of the short ribs for about 1 minute, until golden brown.

4. Add the onion and garlic, and sauté for 4 minutes.

5. Add the soy sauce, mirin, lemongrass paste, beef broth, bay leaf, and chili crisp. Turn the ribs so that the meatiest part sits in the liquid, then cover with a lid and lower the heat to a simmer.

6. Allow the ribs to cook for 4-8 hours on low heat, turning the meat occasionally. It is ready when the meat falls off the bone easily, and you can pull the meat apart with a fork.

7. Serve with rice or mashed potatoes, a generous spoonful of the jus, and a drizzle of more chili crisp. Enjoy!