Josh Emett’s Black Pepper Spiced Short Rib
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This black pepper spiced short rib is a recipe Josh Emett has been making for as long as he can remember. It's super versatile. Serve it with creamy mash and pan-seared broccoli for a classic take, or go Asian-inspired with a vibrant salad, noodles, fresh mint, peanuts and a punchy dressing.
Ingredients
Short Ribs
Following ingredients is for one short rib. Double if cooking two.
10g whole black peppercorns
10 star anise
5 cloves
10g fennel seed
10g cumin seed
5g coriander seed
100g sugar
100ml sherry vinegar (or red wine vinegar)
500ml beef stock
1 large First Light beef short rib, bone in
Olive Oil
1 tsp cracked black pepper for garnish
Cooking Method
- Firstly, dry roast all the spices in a fry pan to begin working the flavours.
- Place the sugar in a pot and cook to a caramel, when a nice brown caramel colour is achieved, pour in the vinegar to arrest the cooking process. Add the stock, the spices and bring to the boil. Set aside.
- Cut the short rib into individual ribs by slicing through the meat between the bones. Seal the ribs in a fry pan with hot oil on all sides until golden brown, then cover in the stock and place in an oven at 160°C for about 5 hours.
- Remove and rest for 30 minutes. The meat should be falling off the bone. Take the meat out and pass the liquid through a chinois into a pot, put on the gas and reduce by half.
- Pour back over the meat and then dust with 1 Tbsp cracked black pepper.
