Recipe and styling by Dianne Bibby
Photograph by Annalize Nel
Ginger and orange beef short rib
- 4 tbsp olive oil + extra, to fry
- 2 – 2,2kg beef short rib
- salt and freshly ground black pepper, to taste
- 2 red onions, roughly chopped
- 3 garlic cloves, peeled and minced
- 1 thumb-sized knob fresh ginger, skin on and grated
- 1 red chilli, seeded and thinly sliced
- 4 whole star anise
- 3 tbsp tomato paste
- peel of 1 orange, cut into thin strips
- 375ml (1½ cups) fresh orange juice
- 750ml (3 cups) chicken stock
- 60ml (¼ cup) light soya sauce
- 2 tbsp honey
- juice of 2 limes
- handful fresh coriander leaves, to serve (can be replaced with flat-leaf parsley, if preferred)
Preheat the oven to 160°C. Heat 1 tbsp of the olive oil in a large stove-to-oven pot (with a lid for later use) over medium-high heat. Season the short ribs. Place carefully in the hot oil and brown on all sides – do this in 2 batches to ensure the pot isn’t overcrowded, adding a little more olive oil to the pot for the second batch. Set the meat aside and cover with foil. Keep the pot on the stove, add the remaining 3 tbsp olive oil and reduce the heat to medium.
Place the onions in the saucepan and sauté until softened, about 10 minutes. Stir in the garlic, ginger and chilli, and cook for a further minute. Add all the remaining ingredients, except the lime juice and coriander. Bring to a boil, then return the short rib to the pot. Cover with the lid and cook in the preheated oven for 3 – 3½ hours. Turn the meat over halfway through the cooking time.
Remove from oven and allow to rest in the pot, about 15 minutes, before skimming off excess surface oils. With a slotted spoon, remove the meat and set aside. Place the pot on the stove over high heat and reduce the sauce until thickened, 15 – 20 minutes. Reduce the heat to medium-low, add the lime juice, season with black pepper and stir to combine. Return the beef short ribs to the pot and heat through gently.
Serve warm, garnished with the fresh coriander/flat-leaf parsley leaves.