Spicy Peanut and Beef Short Rib Ramen
Photography Sarah Tuck.
Comforting, restorative, soothing, and filling, all in one delicious bowl. It’s hard not to be poetic about a great ramen soup.
Serves: 4
INGREDIENTS
1.2 kilograms beef short ribs or beef cheeks, excess fat trimmed off
sea salt and ground pepper
1 tablespoon grape seed oil
1 brown onion, finely chopped
4 cloves garlic, crushed
½ cup coconut cream
¼ cup smooth peanut butter
3 tablespoons tamari
2 tablespoons gochujang paste
1 tablespoon each tomato paste and grated fresh ginger
1 each cinnamon stick and star anise
1 litre good beef stock
TO SERVE
300 grams ramen noodles (or use egg/udon/soba noodles)
sliced spring onions, toasted sesame seeds, chopped roasted peanuts, kimchi, crispy shallots and coriander
METHOD
Preheat the oven to 150°C regular bake.
Season the ribs all over with salt and pepper. Heat the oil in a large lidded ovenproof pot and sear the ribs until well browned. Do this in batches if needed. Transfer to a plate. Don’t wash the pot.
Add all the remaining ingredients to the pot, except the stock, and stir together, smooshing the peanut butter until everything is well combined. Stir in the stock and add the ribs and any resting juices to the pot. Season with salt and pepper then bring to the boil. Cover and place in the oven. Cook for 3–4 hours or until meltingly tender and falling apart.
Using tongs, lift out the ribs and place on a large plate. Pull the meat off the bones, discarding any cartilage, and shred with two forks into large bite-sized pieces.
TO SERVE: Cook the noodles according to the packet instructions. Put the noodles in the base of warm, deep bowls and add the beef. Ladle over the soup. Top with any or all of the topping suggestions.
COOK’S NOTE: The soup can be made two days ahead. Add the shredded beef to the soup, cool then cover and chill. When ready to serve, scoop off the fat that will have set on the top and discard. Reheat slowly on the stove top or in a moderate oven until piping hot. Add the remaining ingredients to serve.
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We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.