Oven Short Ribs with Sesame Cabbage
Slow-cooked short ribs take a savoury orange-gochujang glaze, with roasted cabbage and sesame rice alongside.
Ingredients
Serves 4- 1.7 kgbone-in beef short ribs, cut into thick individual ribs
- 180 mlorange juice
- 45 ggochujang
- 35 mlsoy sauce
- 25 mlrice vinegar
- 2garlic cloves, finely grated
- 18 gginger, finely grated
- 300 mlwater
- 650 gwhite cabbage, cut into four wedges with the core attached
- 20 mlrapeseed oil
- 260 gdried white rice
- 12 gsesame seeds
- Black pepper, freshly ground
Method
- Heat the oven to 170°C/150°C fan. Put the ribs in a deep roasting tin in one layer. Whisk the orange juice, gochujang, soy sauce, vinegar, garlic, ginger and measured water together and pour around the ribs.
- Cover tightly with foil and roast for 3 hours until the meat yields easily to a fork. Turn the ribs once halfway through and top up with a little water if the tin dries.
- Uncover and increase the oven to 220°C/200°C fan. Carefully spoon excess fat from the sauce. Brush a little of the sauce over each rib.
- Arrange the cabbage wedges around the ribs, brush with the oil and season with black pepper. Roast uncovered for 25–30 minutes until the cabbage tips are browned and the rib glaze is glossy. Turn the cabbage halfway.
- Meanwhile, cook the rice according to the packet in a saucepan. Toast the sesame seeds briefly in the drained, dry saucepan once the rice has been transferred to a warm bowl, then fold them through the rice.
- Rest the ribs for 10 minutes. The sauce has cooked with the meat throughout; spoon a little over each portion and serve with the cabbage and sesame rice.
Per serving
- kcal
- 390
- protein
- 9.5g
- fibre
- 5.4g
- carbs
- 69.7g
- fat
- 7.1g
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