Short ribs, while expensive, work wonderfully in braises. Its balanced fat-to-meat ratio packs it with tons of beefy flavor. Low and slow cooking transforms the collagen in the bones into gelatin, which imparts a rich, silky texture in the final sauce.
Local beef tends to be tougher than its imported equivalent, and needs more time to reach fork-tenderness. If your short ribs are still tough after the suggested cooking time, add an extra 1–2 hours.
- 1.2kg short ribs
- 3–4 tbsp oil
- 1 medium white onion, chopped
- 2 heads garlic, cloves separated and peeled
- 3 bay leaves
- 1–2 tsp black peppercorns
- ½ cup rice vinegar
- 1 cup water
- 1 cup pineapple juice
- ½ cup soy sauce
- 4–5 tbsp brown sugar
- fried garlic chips, for garnish