Asian Beef Short Ribs

Ingredients

• 1.2kg beef short ribs
• ¼ cup oyster sauce
• ½ cup Chinese cooking wine
• 1 cinnamon quill
• 2 tablespoons hoisin sauce
• 1 tablespoon grated ginger
• 1 stick lemongrass, bruised
• 15g crushed garlic
• 1 tablespoon maple syrup
• ¼ cup beef stock
• 1 teaspoon sesame oil

Herb Salad

• 1 shallot, sliced
• 2 red chillies, finely sliced
• ½ bunch coriander leaves
• 1 tablespoon sesame seeds, toasted

Method

1. Place the beef ribs into a large zip lock bag, then add the oyster sauce, Chinese cooking wine, cinnamon quill, hoisin sauce, ginger, lemongrass, garlic and maple syrup. Seal the zip lock bag and shake the bag to thoroughly combine the ingredients.
2. Place the bag into the refrigerator and leave to marinate overnight.
3. Use the MENU button to select HIGH SEAR. Select POWER/START to commence pre-heating the slow cooker.
4. Once the pre-heat is complete, add the sesame oil and beef ribs to the cooking bowl, retaining the marinade in the zip lock bag. Periodically turn the ribs to brown evenly.
5. Once browned, select the CANCEL button. Add the remainder of the marinade. Place the lid on and lock into place.
6. Use the MENU button to select LOW SLOW COOK. Adjust the timer to 7 hours and press POWER/START to start cooking.
7. At completion, if there is too much liquid, select the STEAM function followed by POWER/START and allow the liquid to reduce for 10 minutes, or until it reaches desired level.
8. Gently remove the ribs from the slow cooker and pour the sauce over the top. Serve with the herb salad.