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Sticky Soy and Sesame Beef Short Ribs » Dish Magazine Beef Recipes, Slow Cooker, Beef, Ribs, Fried Shallots, Beef Ribs Recipe, Beef Ribs, Beef Dishes, Rib Meat

The key to meltingly tender, fall-off-the-bone ribs is to cook them twice. The chilling time allows the meat to absorb the flavours in the stock and makes it easy to remove all | the fat that renders out during cooking. The ribs can be served plain or, as I did, topped with crispy fried shallots, sliced red chilli and coriander.

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Gina ♥️