Spicy beef short ribs from Balance and Harmony: Asian Food by Neil Perry

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Notes about this recipe

  • tekobo on January 30, 2017

    Made with about 80% of the weight of beef short ribs requested and ended up with a lot of sauce left over. Used this to try out the recommended variation with duck legs. Both very tasty. White rice is a good foil for the strong flavours but could also serve with steamed veg and no carb if you wish.

  • KarinaFrancis on April 24, 2013

    Have to agree with bookpoet, so easy, such high impact. I used 2kg of ribs and didnt have to increase the amount of sauce. Will do this one again (and again)

  • bookpoet on December 31, 2012

    This was a terrific dish. So, so, easy. Restaurant-worthy flavor. I doubled the recipe after purchasing 5 lbs. of Korean short ribs at BJ's. Recipe instructs to bake in hot oven for 1 hr, then in a pot with all the wonderful Asian flavors for 2 more hours. I used 3 cans of 14 oz petite diced tomatoes (drained) since it's Dec. here and reduced the Korean chili paste to 1T total to suit the tastes of my children. We served it over Jasmine rice. This one will join the regular rotation.

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