Ingredients
1 orange
⅔ cup teriyaki sauce
1 tsp Chinese five spice powder
1 Tbsp vegetable oil
4 large beef short ribs (2kg)
5cm piece ginger, peeled, thickly sliced
Steamed Asian greens, coriander sprigs and steamed white rice, to serve
Method
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Peel rind from orange in long strips and set aside. Juice orange. Combine juice, 1/2 cup of the teriyaki sauce and five spice powder in a jug.
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Heat oil in a large, heavy-based flameproof casserole dish on medium-high. Cook ribs in 2 batches, for 6-8 minutes, or until browned all over. Remove dish from heat. Return all ribs to dish. Add reserved orange rind, ginger and teriyaki mixture, turning ribs to coat.
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Return dish to stove on low heat. Simmer gently, covered, for 4 hours, turning ribs every hour.
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Carefully transfer ribs to a plate. Add remaining teriyaki sauce to dish. Simmer for 5 minutes, or until sauce reduces slightly. Return ribs to dish, turning to coat in sauce.
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Top a platter of Asian greens with ribs and sauce, garnish with coriander and serve with steamed rice on the side.