Mugavin Beef Plum & Gochujang Short Ribs

Ingredients:
6–8 Mugavin Beef short ribs

Olive oil

1 onion, diced

1 carrot, diced

4 cloves garlic, smashed

1 tbsp ginger, finely sliced

2 tbsp gochujang

2 tbsp tomato paste

2 Queen Garnet plums, diced

4 anchovies

1 cup red wine

1 cup beef stock

1 bouquet garni

(or a few thyme sprigs + 2 bay leaves)

Method:

Brown the ribs

Preheat oven to 150°C (fan-forced).

Season short ribs generously with salt and pepper.

Heat a heavy-based ovenproof pot with a splash of olive oil and brown ribs well on all sides. Remove and set aside.

Build the base

In the same pot, add onion and carrot. Cook over medium heat for about 5 minutes, until softened and lightly golden.

Add flavour: Stir in garlic, ginger, gochujang, anchovies and tomato paste.

Cook for 1–2 minutes, stirring constantly, until fragrant and glossy.

Deglaze:

Pour in red wine and simmer for 2 minutes, scraping up any caramelised bits from the base of the pot.

Braise:

Add beef stock and diced plums. Return the ribs to the pot, nestling them into the sauce.

Add bouquet garni (or thyme and bay).

Cover with a lid and transfer to the oven.