You’ll Need
For the Beef Short Ribs
4 beef short ribs (around 900g–1kg)
1 tbsp vegetable oil
3 cloves garlic, finely grated
2 tsp fresh ginger, grated
3 tbsp soy sauce
2 tbsp gochujang paste
2 tbsp honey
1 tbsp brown sugar
1 tbsp rice vinegar
150ml beef stock
1 tsp sesame oil
For the Sesame Potato Pavé
500g Maris Piper potatoes
150ml double cream
2 cloves garlic, finely grated
30g butter, melted
1 tsp sesame seeds
Sea salt
Freshly cracked black pepper
To Serve
Tenderstem broccoli
Spring onions, finely sliced
Toasted sesame seeds
Fresh coriander
Lime wedges
Optional but Dangerous
Kimchi
Crispy shallots
Fresh red chilli
Black garlic mayonnaise
Method
Preheat your air fryer to 180°C.
Season the beef short ribs generously with sea salt and freshly cracked black pepper.
Heat the vegetable oil in a frying pan and sear the ribs on all sides until deeply browned.
Transfer them to a deep air fryer-safe dish.
In a bowl, whisk together the garlic, ginger, soy sauce, gochujang, honey, brown sugar, rice vinegar, beef stock and sesame oil.
Pour the sauce over the ribs and cover the dish tightly with foil.
Air fry at 180°C for 2 hours, carefully turning the ribs halfway through cooking.
Remove the foil and spoon the reduced sauce over the ribs.
Increase the temperature to 200°C and cook uncovered for a further 10–12 minutes, basting once or twice, until the glaze becomes thick, sticky and beautifully caramelised.
Meanwhile, peel the potatoes and slice them very thinly.
Layer the slices into a small buttered baking dish, seasoning each layer lightly with sea salt and black pepper.
Mix the cream with the grated garlic and pour evenly over the potatoes.
Brush the top with the melted butter.
Cover with foil and air fry at 180°C for 35 minutes.
Remove the foil, sprinkle with the sesame seeds and continue cooking for 12–15 minutes until the top is crisp and golden.
Allow the potato pavé to rest for 5 minutes before slicing into neat portions.
Serve the glazed short ribs alongside the sesame potato pavé and Tenderstem broccoli.
Spoon over the remaining sticky glaze and finish with sliced spring onions, toasted sesame seeds, fresh coriander and a squeeze of lime.