Fragrant Asian sticky short-ribs with cabbage-and-coconut slaw Recipe

The Eat Out Woolworths Restaurant of The Year All the Eat Out star restaurants Eat Out judging process

Join our community

Write reviews, comment on stories and enter competitions.
Sign up as a user
List your restaurant

Create and manage a listing for your restaurant.
Sign up as a restaurant
Claim your restaurant

Manage an existing listing.
Claim your restaurant

Get the latest restaurant and food news delivered to your inbox every week!

@eatout_southafrica

Fragrant Asian sticky short-ribs with cabbage-and-coconut slaw

Orange juice, ginger and rice wine vinegar create a glorious braising sauce for these sticky shortribs. Serve with a glass of Nederburg's The Brew Master, a full-bodied Bordeaux blend.

Serves: 4

Preparation time: 30 minutes

Cooking time: 30 minutes

beef short-rib

Nederburg

Ingredients

For the braising liquid:

1 cup soy sauce

¼ cup rice wine vinegar

3 peeled and smashed cloves of garlic

1 halved and smashed stalk of lemongrass

1T fresh ginger, finely grated

½ cup brown sugar

1l water

¼ cup orange juice

1kg beef short-rib

For the basting:

1T sambal oelek

2T Sriracha hot-chilli sauce

¾ cup hoisin sauce

For the cabbage-and-coconut slaw:

150g cabbage, finely sliced

4 red spring onions, finely sliced

1T fresh ginger, finely sliced

¼ cup coconut milk

1 lime, juiced

50g coconut chunks, shaved

Sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C.

2. Place all the ingredients for the braising liquid in a cast iron pot and submerge the short-rib in the liquid. Bake the short-rib, covered, for about 3 hours or until the meat is tender and falling off the bone.

3. Remove the short-rib from the braising liquid and cover to keep warm. Drain the fat from the braising liquid and pour into a saucepan with the ingredients for the basting sauce. Bring to the boil and reduce the liquid until only 1½ cups remain.

4. Strain the liquid and pour over the short ribs. Bake for 10 minutes, until the short ribs are heated through and glazed.

5. Make the slaw by tossing all the ingredients together.

6. Serve the sticky ribs with the coconut-and-cabbage slaw.

Wine pairing

Serve with a glass of Nederburg's The Brew Master, a Bordeaux-style blend that commemorates brew master and tea specialist Johann Graue, who revolutionised winemaking in South Africa. Dark, intense red in colour, this full-bodied wine is full of juicy fruit flavours, with aromas of dark fruit, blackcurrant, mulberry, dark chocolate, mocha, cigar box, and a hint of vanilla spice.

Click here for more delicious recipes and news from Nederburg.