I’m serving these ribs with baked sweet potatoes, sour cream, pickles and torn coriander, but you could just as easily enjoy them with coconut rice, or a zingy slaw tossed with sesame seeds.
Prep time: 10 minutes, plus four hours marinating | Cooking time: 3 hours
- 200ml cold coffee
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tsp gochujang (or substitute with 1 tsp of miso paste and a few dashes of chilli sauce)
- 2 star anise
- 4 beef short ribs
- 2 red onions
- 2 tbsp white wine vinegar or rice vinegar
- Mix the coffee, sugar, soy sauce, gochujang and star anise. Stir until the sugar has dissolved. Pour over the short ribs and marinade in the fridge for at least four hours, or overnight if you can.
- Preheat the oven to 170C/gas 3.
- Put the short ribs and one of the onions (peeled and cut into wedges) in a small roasting tin and pour over a third of the marinating liquid. Reserve the rest for the sauce later. Cover with foil and cook the ribs for two and a half hours, occasionally basting, and adding a little more marinating liquid if needs be.
- Meanwhile, make the pickles. Thinly slice the second onion (use a mandoline if you have one) and put in a tupperware with the vinegar. Put the lid on, give it a shake and leave the onions to sit while everything is cooking.
- After two and a half hours, remove the foil, baste the ribs and cook for another half hour. The meat should be soft and falling away from the bone. Remove from the oven and set aside to rest for 20 minutes.
- Pour the juices from the roasting tin into a small saucepan along with the remaining marinating liquid. Bring to a simmer and reduce until you have a sticky, glossy sauce.
- Serve everyone a short rib each, with plenty of sauce spooned over the top and a handful of pickles along with whatever else you have decided to serve them with.