Beef Shortribs cooked in Crispy Chunchy Chilli Oil

The weather turned from Indian summer to autumn seemingly overnight. One week I was wearing a t-shirt at the market and the next a wind and waterproof jacket. It was much colder and my desire of comfort food kicked in big time.

I had a bag of La Ratte potatoes that I couldn’t wait to use. I was going to use them for Sunday dinner but I just couldn’t wait.

La Ratte potatoes

The amazing thing about La Ratte potatoes is that you can make mash using 50/50 potatoes and butter. I couldn’t actually bring myself use quite so much butter so I added oat milk as well and spiced it with salt and white pepper.

Potatoes needs a partner and this time the butcher at the market had beef shortribs, or Jacobs ladder as they are also called. Beef shortribs need to be cooked low and slow but some patience will give you the most tender, fall apart meat.

Crispy, crunchy Chilli oil, slow roasted beef shortribs

preparation time 10 minutes

cooking time 3-4 hours or until tender and falls off the bone

oven 150C

serves 3 people

Ingredients

  • 3 bone shortribs
  • 1 carrot, cubed fine
  • 2 celery sticks, cubed fine
  • 4 runnerbeans, sliced fine
  • 1 red onion, sliced
  • 1 bayleaf
  • 1 sprig of rosemary
  • 1 tbsp Cajun spice, I used my Heatonomy Cajun spice but use any spice mix that you prefer
  • 3 tbsp Heatonomy Crispy Chunchy Chilli Oil
  • 3 tbsp soy sauce
  • 3 tbsp Shaoxing rice wine
  • 3 dl or 1 1/2 cup of water
  • Salt
  • 2-3 heaped tsp corn starch

Chop the vegetables and place in an ovenproof dish on enough tinfoil to make a “lid”. Add the Soy sauce, Shaoxing rice wine, the bayleaf, rosemary and the water.

Rub the Cajun spice mix on to the shortribs and place them on top of the vegetables. Season with salt and add the Crispy Crunchy Chilli Oil.

Heatonomy Crispy Crunchy Chilli Oil

Beef shortribs with heatonomy Crispy Crunchy Chilli Oil

Seal the tin foil but leave a small opening for the steam to get out and place in the oven. Check after 3 hours if the meat is tender, if not cook for an additional 30 minutes and check again.

When the meat is cooked let it rest for 20-30 minutes before serving.

Beef shortribs with Heatonomy Crispy Crunchy Chilli Oil

Beef shortribs with Heatonomy Crispy Crunchy Chilli Oil

Skim off most of the fat, strain the vegetables and herbs and place the liquid in a pan. Mix the corn starch with a little cold water and add to the liquid. If you want to add a little cream or creme fraiche but I liked the gravy as it was. Taste with salt and pepper.

Whilst the meat was cooking I made a a salsa to add crunch and acidity that could cut through the rich mash and beef.

Mango and Pomegranate Salsa

preparation time 10 minutes

cooking time 0 minutes

serves 3

Ingredients

  • 1 ripe mango, cubed fine
  • 1 small Pomegranate, seeds only
  • juice of 1 lime
  • a handful of coriander, chopped
  • 1 red chilli, if you want a mild salsa remove the seeds
  • 1 red onion, chopped fine
  • 1 garlic clove, crushed
  • Sea salt, to taste

Peel and cube the mango. Chop the coriander, the chilli and the red onion. Mix the ingredients and add the crushed garlic and the lime juice. Mix again and taste with sea salt.

I pan fried 1/4 sweetheart cabbage per person in butter, miso and shredded bresaola and braised it until cooked through.

By the time the beef was cooked and resting, the salsa was made and I was making the mash I knew it was going to hit my comfort food spot.

The meal turned out just as I had imagined, it screamed comfort food and I have to admit I couldn’t stop eating until it was all gone. I even swiped up the last of the mash potatoes with a finger but don’t tell anyone!

I am finally joining the lovely Angie’s blog party Fiesta Friday, this time as a co host together with Liz from spades, spatulas & spoons. It is the 401st party and it is still the best! Come and join us or just hang out and get inspired, and I can almost guarantee you, hungry!

Comments
12 Responses to “Beef Shortribs cooked in Crispy Chunchy Chilli Oil”
  1. Natasha says:

    Love the recipe but the salsa is something I’ll try with my daughter. Thank you for sharing.

    • petra08 says:

      hi Natasha
      I am so glad you like the recipe I hope you like the salsa! It is a great way to cut through any rich food and delicious as a dip too of course 🙂 Thank you for stoping by Petra x

  2. As usual your recipe and staging is 5 star restaurant quality. Thank you for co-hosting with me. I have some beef shanks in the fridge and plan to try your recipe with them. I haven’t cooked with that crunchy chili oil yet, just used it as a condiment and your method sounds very intriguing.

    • petra08 says:

      hi Liz, thank you so much for your lovely comment! You made my day! I love co hosting with you, such great recipes, they make me so hungry! I am sure the recipe will work a treat with beef shanks! The crispy crunchy chilli oil is medium hot but added both a crunch and a nice heat to both the beef and the gravy! 🙂 I hope you will enjoy the recipe! x

  3. I’m completely obsessed with chili crisp!! The one I buy from the store is the Laoganma brand and it’s too spicy/hot for me so I have to always dilute it with soy sauce and oil and sweet pepper flakes. Too bad I can’t order yours! What an awesome meal this sounds, Petra. My husband would absolutely love it! I’m going to save this for his birthday. Thanks for cohosting!! XOXO

    • petra08 says:

      Hi Angie, thank you so much! I love chilli crisp as well and can’t stop using it. Normally I roast vegetables using the chilli crisp but it worked with beef as well 🙂
      And you could make an amazing chilli crisp! 🙂 xx

  4. chef mimi says:

    Beautiful recipe! I’ll cook eggs just so I can enjoy some chili onion crisp!!!

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  1. […] Beef Shortribs cooked in Crispy Crunchy Chilli Oil […]

  2. […] a wonderful post by Petra. She hosts the blog Food Eat Love and you will find her original version here for beef short ribs. I would recommend clicking over to it, her food is really 5 star restaurant […]



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