2kg beef short ribs
⅓ cup salted black beans
1½ cups water
2 garlic bulbs, halved
1 tbsp ginger, grated
½ cup brown sugar
¼ cup black vinegar
1 red chilli, halved
to serve: kimchi and baby Asian herbs
1 Place ribs in a large saucepan of cold water over high heat, cover with lid and bring to boil. Reduce heat to low and cook for 1 hour or until tender. Drain and cool.
2Preheat oven to 200°C. Place ribs, black beans, water, garlic, ginger, sugar, black vinegar and chilli in a large deep-sided roasting pan and toss to coat.
3Cover ribs and cook for 45 minutes. Remove from oven and turn ribs. Cook uncovered for a further 30 minutes or until sauce has reduced. Sprinkle with baby herbs and serve with kimchi.
Grenache is undergoing a transformation in the Australian winemaking scene with a swathe of ‘nouveau’ styles hitting the market. Andrew Hardy is an old hand with new ideas and his buoyant Blewitt Springs Grenache is just the ticket for this umami-laden Korean classic. The grenache’s red fruited flavours and aromatic spices (cinnamon, star anise and the like) are in perfect sync with the spiciness of the ribs, leaving the fermented cabbage to provide a vinegary acid edge that plays off with the refreshing acidity and mild-mannered tannins of the grenache. Serve Ox’s wine cool but not cold.