Name: Red-hot Short Ribs
Cook time: 2 h
Yield: 4
Ingredients: 1 tbsp vegetable oil; 8 garlic cloves, peeled; 8 star anise; 4 beef short ribs, around 250-300g/9-11oz each, evenly salted; 2 clusters of cherry tomatoes on the vine (around 250g/9oz in total); For the hot sauce; 2 tbsp chilli powder; 2 tbsp paprika; 4 tbsp tomato puree; 4 lemongrass stalks, crushed; 500ml/18fl oz beef stock; 2 beef stock cubes, crumbled; 1 tbsp fish sauce; 2 tbsp sesame oil; 1 tsp ground turmeric; To garnish; 2 red chillies, sliced; 5g/⅙oz coriander leaves, picked; 1 spring onion, finely sliced on the diagonal

VMG Recipes