RECIPE: Teriyaki Marinated Beef Short Ribs
We asked Chef Ian Bergh for his favorite Braai Day recipe to share with you. See the recipe below and let us know if you will be trying it this Braai Day - the perfect wine to pair with this recipe is the De Grendel Merlot 2016.
1/2 cup soy sauce
1/4 cup mirin
1/4 cup caster sugar
1 tablespoon honey
1 tablespoon sesame oil
2 teaspoons finely grated ginger
1 garlic clove, thinly sliced
6 large beef short ribs
4 tbsp sunflower oil
5 cloves garlic
1 bunch thyme
1 ½ litre beef stock
Preheat the oven to 180 °C. Season the beef well with salt and pepper. Heat the oil in a large frying pan over a medium to high heat. Sear the ribs off on all sides until golden brown, now combine the garlic and thyme in a large roasting tray and arrange the ribs on top. Add the stock until the ribs are almost half covered. Seal tightly with heavy duty foil and braise in the oven for 2 hours. After 2 hours check the ribs and if they are not fork tender braise for a further 30-45 mins. Remove them from the oven and set aside to allow to cool.
Now combine the soy sauce, mirin, sugar, honey, sesame oil, ginger and garlic in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer for 5 to 10 minutes. Remove from heat. Cool to room temperature.
Light your braai using good quality dry hardwood. Now add the ribs to the teriyaki marinade mix and set aside for 1 hour. When your coals are nice and hot finish the ribs off on the braai. Serve immediately and enjoy with a glass of De Grendel Merlot 2016.