Asian Short Ribs Off The Bone

Our answer

Nigella's Asian-Flavoured Short Ribs (from SIMPLY NIGELLA) is made with beef short ribs (sometimes called Jacob's Ladder). Beef ribs are on the large side so they are cut crosswise into 4-5cm (1 1/2-2 inch) pieces. The bone should be left on as the bones add flavour to the sauce. If your butcher has removed the bones but still has them then ask for the bones as they can be added to the cooking dish and then removed after the braising time. In the original recipe the bones are removed from the cooked dish before cooling anyway.

The boneless rib meat should still be cooked in the same way, braised in the aromatic sauce in a low oven, but you may find that the meat cooks slightly more quickly so we would suggest that you start checking after 3 1/2 hours to see if the meat is tender. You want the meat to yield to the pressure of a fork, but not to the point where the meat starts to collapse completely into shreds. Cool and chill the stew as described in the recipe and reheat in the oven, until piping hot, before serving.