Ssam-style short ribs with shallot and ginger sauce

"This is finger food at its best. It's messy and delicious and the kids love it as much as the adults, just omit the chilli at the end for them. I love short ribs done like this – it's not the traditional slow cook but having a little texture to the beef is a bonus here."

Ssam-style short ribs with shallot and ginger sauce Credit: Adam Liaw

• serves

  4

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 3-4 English–cut, bone-in beef short ribs (about 1.5kg), see note
• 2-3 tbsp olive oil
• sea salt and ground black pepper, to taste
• 10-12 small cos lettuce cups
• chilli sambal or sambal oelek, to serve
• lime wedges, to serve

Ginger and shallot sauce

• 1 large bunch spring onions, thinly sliced
• ¼ cup finely grated ginger
• 125 ml (½ cup) grapeseed oil
• ½ tsp sesame oil
• 2 tsp light soy sauce
• 1 tsp sherry vinegar
• salt, to taste

Resting time: 10 minutes

Instructions

1. Place a heavy–based frying pan over medium heat. Season the beef ribs with salt and pepper and coat well in olive oil. Cook the ribs for 12 - 15 minutes, turning regularly until golden and slightly charred in places. The ribs should be well browned but not cooked through, so they are rare to medium-rare inside. When the ribs are done, set aside to rest for 10 minutes.
2. Meanwhile, for the ginger and shallot sauce, place the spring onions and ginger in a heat - proof bowl. Heat the grapeseed oil in a small saucepan over medium heat until just smoking. Carefully pour over the shallots and ginger and stir to combine well. Stir in the remaining ingredients and set aside for at least 10 minutes.
3. To serve, thinly slice the ribs around the bones. Place a couple of slices of beef and a spoonful of ginger and shallot sauce in a lettuce cup, top with a chilli sambal and a squeeze of lime. Offer the bones on the side for chewing if liked.

Note

• English cut ribs are cut parallel to the bone, with one bone per piece.

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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