Ingredients
- 1kg beef short rib
- Salt and pepper to taste
- 1 tbsp neutral oil
- 1 sachet Freja Instant Beef Bone Broth
- 2 red onions sliced
- 4 cloves garlic roughly chopped
- 3 heaped tbsp brown sugar
- 2 tbsp miso paste
- 3 tbsp dark soy sauce
- Salt and pepper to taste
- 1 tbsp neutral oil
- 1 tbsp chilli flakes
Method
- Season the short ribs with salt and pepper and fry off in a hot pan with neutral oil until all sides have a nice browned crust.
- Remove the beef from the pan and add in the onions and garlic, cook this down on a medium heat 3-5 minutes till soft.
- Then add in the dark soy sauce, instant bone broth powder, brown sugar and miso paste. Stir to combine into a thick paste.
- Add the beef short ribs back in, then top up with water until the ribs are covered.
- Cover and leave this to cook on a low heat for 2.5-3 hours depending on the size of the short ribs. They are ready once the meat is very soft and separating easily from the bone.
- Remove the ribs from the broth, cover with foil and leave in a warm oven to keep hot.
- Strain the broth through a sieve and add to a frying pan with a sprinkle of chilli flakes.
- Cook this on a high heat for around 10 mins or until the broth has reduced down into a thicker more flavourful sauce.
- Serve the beef ribs up over mashed potatoes with a spoonful of the brown sugar miso reduction and a handful of fresh chopped chives.
