Asian Marinated Short Ribs with a Lip-Smacking Peanut Dip
Serves 4. Difficulty: Easy. Dietary considerations: Carb Conscious, Dairy free. Prep time 15 minutes. Cooking time 2 hours.
⏱️ Prep: 15 min🍳 Cook: 120 min
Ingredients
| 800 g | beef short ribs | |
| 1 T | sunflower oil | |
| 0.5 cup | 120 ml | oyster sauce |
| 0.5 cup | 120 ml | sriracha hot chilli sauce |
| 0.5 cup | 120 ml | black-bean sauce |
| 0.5 cup | 120 ml | peanut butter |
| 0.33 cup | 79 ml | peanuts, toasted |
| 0.33 cup | 79 ml | coconut milk |
| 2 T | sweet soya sauce | |
| 2 | large carrots, cut into thin strips | |
| 4 | spring onions, cut into thin strips | |
| 1 | red chilli, chopped | |
| 0.5 | lime, juiced |
Instructions
- Preheat the oven to 120°C. Rub the short ribs with oil. In a bowl, combine the oyster, chilli and black-bean sauces and brush onto the short ribs until thickly coated.
- Place in an oven dish and roast for 2 hours, turning occasionally, until sticky and glossy.
- For the peanut dipping sauce, combine the peanut butter, toasted peanuts, coconut milk and sweet soya sauce.
- To make the carrot-and-spring onion salad: run the blade of a vegetable peeler down the sides of the carrots to form long, thin ribbons. Toss with the spring onion and red chilli and add a squeeze of lime juice to finish off.
- Serve with a bowl of the peanut dipping sauce and the carrot-and-spring onion salad on the side.