Spicy Braised Short Ribs + Noodles & Black Vinegar

1. Prep the beef: Season short ribs well in advance for maximum flavour. Bring to room temperature before cooking.
2. Brown the ribs: Heat oil in a cast iron pot over high heat. Brown ribs on all sides (5 minutes per side), then remove and set aside.
3. Build flavour: Add ginger, garlic and spring onions to the pot, cook for 1–2 minutes. Stir in gochujang, Shaoxing, vinegar, mirin, soy sauce and peppercorns.
4. Braise: Return ribs to the pot, add 300–400 ml water to almost cover. Bring to a simmer, cover and cook in the oven at 160°C (140°C fan) for 3 hours, until tender.
5. Make the chilli oil: Heat oil until smoking. Pour over spring onion, ginger, Szechuan pepper and gochugaru in a bowl. Stir, then add vinegar and sugar.
6. To serve: Divide noodles between bowls, top with beef and braising broth, then drizzle with chilli oil and sprinkle sesame seeds.

Recipe Video

1. Season large cuts of meat well in advance - it makes a huge difference to flavour.
2. Braising is all about layering flavour - take the time to brown the beef properly.
3. Use English-style bone-in short ribs for the best texture and richness.