STONE'S GREEN GINGER WINE CHINESE BEEF RIBS WITH BLACK VINEGAR AND GINGER
Season beef ribs with five spice, salt, pepper and toss with a little of the oil. Then in a large frypan over medium-high heat, add remaining oil sauté ribs in batches, on all sides until browned...
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Cooking tools:
- Baking dish
- Aluminum foil
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Tongs
Ingredients
- 3 tbsp olive oil to fry
- 1 tablespoon five spice
- Salt
- pepper
- 2 kg beef short ribs
- 2 tablespoons oil to saute
- 8cm piece (40g) ginger, thinly sliced
- 4 shallot’s sliced or 1 large brown onion
- 6 cloves garlic sliced
- 2 stick’s cinnamon
- 5 star anise
- 1 tsp dried chilli flakes
- 1 cup (250ml) Chinese black (Chinkiang) vinegar (from Asian food shops)
- 3/4 cup Stone’s Green Ginger Wine
- 1/2 cup (125ml) light soy sauce
- 2 cups (500ml) beef stock
- 1/2 cup firmly packed brown sugar
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