Beef Short Ribs is a hearty and flavorful dish featuring tender beef short ribs, rich hunter sauce, zesty chimichurri, and creamy mashed potatoes. This recipe combines a medley of bold flavors and textures, making it a perfect centerpiece for a satisfying meal. The dish is beautifully plated with garnishes that elevate its presentation, ensuring it’s as visually appealing as it is delicious.
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Ingredients
Main Ingredients
pcs beef short ribs cooked1
hunter sauce120g- chimichurri sauce15g
slice red chilli small2g
mashed potatoes150g
Chimichurri Sauce
parsley10g
coriander leaves25g
lime zest2g
basil leaves25g- apple cider20g
garlic chop1g
olive oil5g- salt to taste
black pepper crushed to taste
Mashed Potatoes
- frozen mashed potatoes90g
unsalted butter15g
cooking cream45g- salt to taste
Beef Short Ribs & Hunter Sauce
- beef short ribs (with bones)750g
all-purpose flour50g- salt20g
- black pepper powder20g
soy sauce50g
oyster sauce40g- HP sauce10g
sriracha15g
brown sugar25g
BBQ sauce40g- chopped garlic30g
chopped onion90g- apple cider10g
water250mL
Nutrition (per serving)
Calories
862.5kcal (43.13%)
Protein
37.5g (75%)
Carbs
75.0g (27.27%)
Sugars
12.5g (25%)
Healthy Fat
38.0g
Unhealthy Fat
20.5g
% Daily Value based on a 2000 calorie diet
How to make BEEF SHORT RIBS
Preparation
- Step 1
Transfer mashed potatoes into a piping bag and reheat in the microwave for about 30 seconds.
- Step 2
Reheat the hunter sauce in a cooking pan and check the seasoning.
- Step 3
Place portioned beef short ribs in a portion bag and steam them in stock water to achieve a soft, tender texture.
Cooking
- Step 1
Once the short ribs are hot, thinly slice them on a chopping board.
- Step 2
Transfer the sliced ribs to a baking tray, glaze with a little hunter sauce, and flash heat in the oven at 180°C for 1 minute.
Plating
- Step 1
Place a cleaned short rib bone on a large black plate.
- Step 2
Carefully arrange the sliced beef short ribs on top of the bone.
- Step 3
Garnish with chimichurri sauce and sliced red chilies.
- Step 4
Pipe out the hot mashed potatoes on one side of the plate.
- Step 5
Pour hot hunter sauce on the plate next to the ribs.
- Step 6
Serve the Shorty Hunter hot.
Nutrition (per serving)
Nutrition (per serving)
Calories
862.5kcal (43.13%)
Protein
37.5g (75%)
Carbs
75.0g (27.27%)
Sugars
12.5g (25%)
Healthy Fat
38.0g
Unhealthy Fat
20.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the beef short ribs are fully submerged in the marinade for even flavoring.
Use fresh herbs for the chimichurri sauce to achieve the best flavor.
Allow the mashed potatoes to cool slightly before transferring them to a storage container.
Reserve the bones for presentation to enhance the dish's visual appeal.
Check the seasoning of all components before plating to ensure balanced flavors.
FAQS
Can I use fresh mashed potatoes instead of frozen?
Yes, you can use fresh mashed potatoes. Just ensure they are smooth and creamy before piping.
How long can I store the hunter sauce?
The hunter sauce can be stored in the refrigerator for up to 3 days.
What can I use as a substitute for HP sauce?
You can substitute HP sauce with Worcestershire sauce or a mix of ketchup and vinegar for a similar flavor.
Can I prepare the beef short ribs in advance?
Yes, you can cook the beef short ribs in advance, store them in the refrigerator, and reheat them before serving.
Is it necessary to use the rib bones for presentation?
No, it is not necessary, but using the rib bones enhances the dish's presentation and gives it a professional touch.
Tarun Panjwani
(@cheftarun)
Chef, food stylist, seasonal TV Author for ZEE TV Middle East, recipe developer. "I love telling stories through my food. A dish, for me, is not just a mix and match of ingredients but an avenue to pay homage to a nostalgic past while incorporating techniques and elements of the present. I share various signature dishes and the nostalgic anecdotes of my youth in India whilst also celebrating the beauty of U.A.E. and its great gastronomic talent. I have been featured on various social platforms including radio channels in Dubai, U.A.E. newspapers like The National Business, and renowned magazines in India and USA. Currently, I cook and teach easy recipes on ZEE TV Middle East. My journey has taught me my own strength and fortitude. It's where I realized that cooking is my passion and that I ’de be a fool not to pursue it as my career in any capacity."
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