Peanut hoisin short ribs with rice vermicelli, crispy shallot and herb salad

Ok so this isn't exactly a 5 ingredient 20 minute slap together weeknight meal. It's going to take some time and some preparation, but trust me it is going to be worth it. Sweet, salty, savoury, rich melt in your mouth beef ribs with some beautiful fluffy warm rice vermicelli noodles, crunchy peanuts and shallots, jammy boiled egg and crunchy vegetables. Definitely something to impress your dinner guests, as always if you want to add something, add something, if you don't like something leave it out. Do whatever you want, have some fun with it. It's just cooking after all.

The boiled egg and the beef ribs can be prepared well ahead of time. Even the day before! all you really need to do is cook some rice vermicelli, make a salad, heat your ribs, plate and serve.

Ingredients

  • 1kg beef short ribs
  • 1 large shallot
  • 20g ginger
  • 3 garlic cloves
  • 30ml  fish sauce
  • 60g tomato sauce
  • 100g hoisin sauce
  • 50g Brown sugar
  • 25g sriracha
  • 500ml water
  • 3 TBS peanut butter
  • 250g rice vermicelli noodles
  • 5 TBS fried shallots
  • 1/4 cup toasted peanuts
  • 4  eggs
  • 1 lime
  • 1 bunch coriander
  • 1 cup of picked mint leaves
  • 1 small punnet Cherry tomatoes
  • 1 Lebanese Cucumber
  • 1 carrot
  • 200g bean sprouts

Cook beef ribs

Get a large pan big enough to fit all of your ribs in on high heat and begin to brown your ribs in 2 tbs of oil, don’t move them around too much, let them sear keeping the heat high until each side is well browned (about 2-3 minutes per side)

Once you beef is seared you can remove it from the pan, turn your heat to medium and add the shallots garlic and ginger, cook until soft and fragrant but not burned, add the water and scrape all of the fond (brown caramelized beefy bits) from the pan and add the tomato sauce, hoisin, fish sauce, brown sugar and sriracha. Mix well and bring to a simmer, add your beef ribs back in and bring it to the lowest simmer possible on your stove. Cover with a lid and braise for 4 hours turning the ribs every hour or so. Check that the sauce isn’t drying out too much and add more water if it is needed. You are looking for a nice thick sauce at the end of the braising period so be careful how much you add.

Alternatively you can place the whole pan in the oven (with the lid on) and cook at 160°c for 4 hours using the same method as above.

Cook your soft boiled eggs

Bring a pot of water on the stove and bring to a rolling boil, place 5 eggs straight from the fridge straight into the boiling water, set timer for 7 minutes, remove from the boiling water and run under a slow tap for 2 minutes

Salad prep

Pick your mint and roughly cut your coriander (2cm pieces stalks and all discarding the roots) grate the carrot, halve the cherry tomatoes and wash your beansprouts, cut lime into wedges and get your peanuts and shallots ready to go, cook your rice vermicelli using the packet instrutions.

Once you beef is cooked and your sauce is a nice thick gravy consistency you can add your peanut butter in to the sauce and coat everything evenly.

now you can assemble the dish, divide the noodles between the bowls and arrange your vegetables on the plate, top the noodles with a beef rib and the sauce from the pan, top with a halved boiled egg and garnish with your crispy shallots, peanuts and lime wedge.

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