Korean-Braised Cape Grim Beef Short Rib With Kimchi Roesti

Korean-Braised Cape Grim Beef Short Rib With Kimchi Roesti


Serves: 6


Begin this recipe a day ahead.

Blue Triangle 50g caster sugar
Blue Triangle 70ml light soy sauce
Blue Triangle 150ml apple juice
Blue Triangle 1 tsp dried chilli
Blue Triangle 11/2 tbs sesame oil
Blue Triangle 4 garlic cloves, smashed
Blue Triangle 5cm-piece ginger, peeled, grated
Blue Triangle 1.5kg Cape Grim beef short rib
Blue Triangle 600ml veal stock



  1. Combine the sugar, soy sauce, apple juice, sesame oil, garlic, dried chilli and ginger with a pinch of salt and pepper. Add the short ribs and, using your hands, massage the marinade into the meat.
  2. Preheat oven to 140°C. Place marinated ribs in a baking dish, top with veal stock and cover tightly with baking paper and foil. Bake for 3 1/2 hours until tender.
  3. Place a smaller tray on top of the ribs, then leave ribs to cool and press in the stock overnight.
  4. The next day, remove ribs from stock and remove layer of fat from sauce. Trim ribs to appropriate portion size.
  5. Preheat oven to 200°C. Place leftover stock in a saucepan and reduce until required consistency and flavour (check that it is not too salty or strong).
  6. Place ribs in a baking tray, brush with a little of the sauce and bake for 15 minutes until caramalised and hot.


Kimchi roesti

  1. 1kg all-purpose potatoes, peeled and grated; drained and squeezed well
  2. 4 spring onions, thinly sliced
  3. 2 free-range eggs
  4. 100g kimchi, drained and chopped
  5. 1 cup (250ml) sunflower oil
  6. Season grated potatoes generously and mix with spring onions, eggs and kimchi.
  7. Heat oil in a frypan; spoon 3 tablespoons potato mixture into the pan and shape into a 8cm circle, pressing down with a spatula. Turn up heat and cook, shaking pan, for 6-8 minutes until the bottom of the potato cake is nicely crisp. Gently flip roesti and keep cooking for another 5-10 minutes until browned on the other side. Repeat with remaining potato mixture.



  1. 6 oyster mushrooms
  2. 100g rice flour, seasoned
  3. Snow pea tendrils, to garnish
  4. 1 tbs toasted sesame seeds
  5. Coat mushrooms in seasoned rice flour and fry until crisp and golden.
  6. To serve, place a roesti on each plate. Top with a glazed rib, then spoon a little of the sauce around the rib. Garnish with toasted sesame, snow pea tendrils and crisp oyster mushrooms.
Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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It comes from Tasmania which is regarded as the freshest area in the world.........and it’s hormone free.
David Richardson, Village Meats

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