Easy Short Ribs With Yuzu Kosho
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes
Cooking time: 4 hours
Serves 4
- 4 short ribs (around 1.6kgs/3.5lbs), cut along the bone English style
- 1 onion, peeled and sliced
- 5 cloves garlic, peeled and smashed
- 2xcans/710ml/24flozs. root beer or sarsparilla
- 1-1.5 tablespoons flaked salt
- 4 tablespoons yuzu kosho
- 1 tablespoon oil
- 1 tablespoon chives
For the mash
- 1kg/2.2lbs sweet potatoes
- 1.5 tablespoons yuzu kosho
- 1 tablespoon chives
Step 1 - Preheat oven to 180C/350F. Make sure that your pot can fit the short ribs snugly. They fit into my 24cm/9.4inch Le Creuset pot. Brown the ribs on the three meaty sides and then sit them in the pot snugly. Add onion, garlic, root beer and salt and place lid on top (you want the root beer to reach to the top of the ribs). Roast for 3-3.5 hours or until soft and falling off the bone.
Note:
For a pressure cooker or Instant Pot: cook on high pressure for 1 hour
For a slow cooker or crock pot: cook for 6-8 hours on low.
For stovetop in a pot: cook at 180C/350F oven for 3.5 hours.
Step 2 - Halfway during this time wash the sweet potatoes and place them on a baking tray and roast for 1.5 hours while the beef is cooking.
Step 3 - Carefully remove the ribs from the sauce and place them on a tray. Mix the yuzu kosho with a little oil to loosen it and then baste the meaty part of the ribs with the yuzukosho paste.
Step 4 - Then remove the skins from the sweet potatoes and mash. Season with yuzu kosho and taste for seasoning (I didn't need to add any salt). Divide the sweet potato among four serving plates and top with one short rib and sprinkle some chives on top.