This dish was inspired by my time at Tetsuya’s restaurant, where I cooked a course of Wagyu and fresh wasabi. I wanted to transform that sensation of the hot wasabi cutting through the richness of the beef. I chose a grass-fed beef rib for its beautiful rich and full flavour; I braise the ribs before chargrilling them to get that melt-in-the-mouth Wagyu texture, and simulate the wasabi with lots of ginger and yellow beans.
For the beef short ribs
- 2 litres chicken stock
- 150 ml fish sauce
- 150 ml oyster sauce
- 2 tbsp sugar
- 2 sticks lemongrass, bruised
- 1 handful makrut lime leaf
- 1 knob galangal
- 2 red bird's eye chillies
- 2 pieces grass-fed beef short ribs
For the ginger and yellow bean paste
- 60 g peeled ginger
- 2 cloves garlic
- 1 green scud chilli
- 4 cleaned coriander roots
- 5 pieces whole white peppercorn
- 1 tbsp white sugar
- 1 tbsp white vinegar
- 60 ml yellow bean paste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the ginger and yellow bean paste, pound all the solid ingredients to a fine paste in a mortar and pestle. Add the yellow bean paste and seasonings. Mix well.
To make the beef short ribs, bring all the ingredients to the boil and let simmer for 10 minutes to infuse the flavours.
Preheat the oven to 160°C.
Place the short ribs in a baking dish and pour the aromatic broth over the top, including the lemongrass and other ingredients, to braise with the beef.
Cover with greaseproof paper and foil, then braise for 3 hours. When it is ready, the rib bone should move freely from the piece of meat.
Remove from the liquid and cool on a wire rack. This step can be done a day before and refrigerated if necessary.
To finish, chargrill the ribs on a barbecue or wood-fired grill or you could simply pan fry them in a heavy-based fry pan or grill plate on the stove until caramelised with a good char on the outside. This should take at least 5 minutes, turning frequently.
Serve each rib with a good heap of the ginger and yellow bean paste and a bowl of steamed rice.