Not sure what to make for dinner? Well, how about Chef Ted Corrado’s soy-braised beef short ribs? Served alongside sweet potato mash and pickled papaya, this beef short rib recipe, straight from Summerhill Market is just too good to pass up. While the short ribs require some low and slow braising, once they’re bubbling away in the pot, it’s basically a set-it-and-forget-it type of meal. We never would have thought about pickling papaya but it’s brilliant because the acidity will cut through the richness of the short ribs. Trust us — don’t skip it!
Here’s how to make Chef Ted’s braised beef short rib recipe served with sweet potato mash & pickled papaya!
- 2kg beef short ribs
- 100g ginger, grated
- 100g garlic, minced
- 750g onion, chopped
- 750g carrot, chopped
- 750g celery, chopped
- 40g cinnamon
- 20g star anise
- 1g ground cloves
- 125g brown sugar
- 150ml soy sauce
- 375ml red wine
- 4 L chicken stock
- Preheat oven to 325°F
- Brush each short rib with the oil, then sprinkle generously with salt and pepper.
- Heat a deep, wide Dutch oven or sauté pan over medium-high heat. Add the short ribs in one layer, leaving room between each and working in batches if necessary. Sear the short ribs without moving for several minutes on each side, letting them brown deeply. Use tongs to turn and sear all sides. This will take about 15 minutes total.
- Turn the heat down to medium and add the onions, carrots, celery, ginger and garlic around the browned short ribs. Let the veg cook until soft, about 5 minutes.
- Add the liquid — soy, wine and broth — and bring to a simmer.
- Braise in the oven. After the liquid comes to a simmer, add the aromatics and brown sugar. Cover and place in the oven. Braise in the oven until the meat is very tender and pulling away from the bone, 2 to 2 1/2 hours.
- Rest the meat. When the meat is done, rest in a covered pan for 20 minutes before serving. Serve by gently tugging the chunks of meat away from the bone and spooning the saucy onions over top. At this point, they are ready to serve or refrigerate.
- Reheat. To reheat, cover and warm over low heat on the stove for 15 to 20 minutes.
Ingredients for Sweet potato mash:
- 1.5 kg sweet potato
- 200g unsalted butter
- 10g salt
- Dice potatoes into 2″ chunks.
- Bring a large pot of salted water to a boil. Add potatoes and boil until tender, about 15 minutes.
- Drain well and allow to sit in the colander a few minutes to make sure all water evaporates.
- Add butter to the potatoes and mash with a hand masher.
- Season with salt.
Ingredients for Pickled Papaya:
- 3 cups rice vinegar
- 2 3/4 tablespoons salt
- 1 1/8 cups sugar
- 3 garlic cloves, thinly sliced
- 1-inch piece of fresh ginger, peeled & julienned
- 1 green papaya firm, seeds removed, grated
- 2 carrots, peeled and grated
- 1 jicama or daikon radish, grated or julienned
- 1 red bell pepper, julienned
- 1/2 red onion, thinly sliced
- 1 fresno chili, thinly sliced (optional, for heat)
- In a non-reactive saucepan, combine vinegar, sugar, 3/4 tablespoon salt, garlic and ginger over high heat, and bring to a boil, stirring to dissolve the sugar and the salt. Reduce heat to medium low and allow to simmer for about 15 minutes. Add the pepper. Cool, cover and refrigerate overnight.
- Toss the vegetables with the remaining 2 tablespoons of salt. Cover and refrigerate overnight.
- Place papaya mixture in a cheesecloth-lined colander and rinse well under water. Bring up ends of cheesecloth and squeeze excess liquid. Place papaya mixture into a bowl and pour just enough pickling mixture to cover. Keep in an airtight container in the refrigerator for up to six months.
Recipe & Featured Image: Chef Ted Corrado, Summerhill Market