15th May 2022
We decided to make Asian inspired beef short ribs today. I say today, this recipe needed to be started yesterday. We brined the beef, cooked in master stock for 3 hours, cooked it, pressed it and left it overnight. Then you finish off outside on the fire the day you want it. Except yesterday it poured so much that I thought about building an ark and today is not much better. So, instead, today we cooked this inside under the grill. The beef was utterly gorgeous, we had it with a lovely Asian inspired salad and it was such a lovely meal.