Sticky Asian beef short ribs with balsamic figs

Sticky • Sweet • Fall-apart tender

Serves: 4–6
Time: ~5 hours

Ingredients

·        4 beef short ribs

·        1 tbsp olive oil or beef tallow

·        Asian all-purpose seasoning

·        500ml–1L Asthi beef bone broth

·        2 star anise

·        Thumb-sized piece of ginger, sliced

·        6 fresh figs, quartered

·        3 red onions, sliced

·        1 tbsp fish sauce

·        ½ tbsp brown sugar

·        1 tbsp coconut aminos

·        6 tbsp balsamic vinegar

·        ½ tsp sesame oil

·        2 spring onions, finely sliced

·        Chilli, finely sliced (to taste)

Method

Season beef short ribs with the Asian all-purpose seasoning.  Heat olive oil or beef tallow in a large pan and sear until deeply caramelised.  Transfer ribs to a saucepan or slow cooker.  Add ginger and star anise, pour over Asthi beef bone broth, top up with water until ribs are covered.  Cook on a gentle simmer for 4–5 hours, or in a slow cooker on Low for 8 hours, until the meat is tender.  Cook the red onions over a medium heat until softened.  Add figs, fish sauce, brown sugar, coconut aminos, sesame oil and balsamic vinegar.  Simmer for 10–15 minutes, until caramelised and softened.  Remove short ribs from broth and spoon over the fig sauce.  Finish with spring onions and fresh chilli.

Tip: Reduce a few ladles of the cooking broth until rich and syrupy, then stir it into the fig sauce for an even more intensely flavoured glaze. It pairs perfectly with creamy mash, roasted sweet potatoes or steamed rice.  Sip on the leftover broth throughout the week, it’s amazing!

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