Miso-marinated beef ribs with Sriracha mayo

Serves 4

Prep time: 10 mins + marinating time Cook time: 2¼–2¾ hrs

½ cup (130g) red miso

1/3 cup (80ml) rice vinegar

1 tbsp Dijon mustard

1 tbsp grated ginger

4 garlic cloves, grated

¼ cup extra virgin olive oil

1.6kg beef short ribs

1½ cups beef stock or water

2 baby cos lettuce, halved lengthways,

washed and drained

1 tsp tamari

Steamed rice, to serve (optional)

Sriracha mayo

½ cup (150g) Kewpie mayonnaise 2 tsp Srirarcha hot chilli sauce

(or more to taste)

1. Whisk together miso, rice vinegar, mustard, ginger, garlic and 2 tablespoons oil to form a paste.

Smear on both sides of ribs, place in a ziploc bag and marinate for 30 minutes or overnight.

2. Pre-heat oven to 160ºC fan-forced. Bring ribs to room temperature. Place in a baking tray and pour over stock or water. Cover with foil and roast for around 2–2 ½ hours until tender. Remove from oven and roll in pan juices. Ribs can be prepared to this stage a couple of days prior to cooking, if desired.

3. For the Sriracha mayo: whisk mayo with the Sriracha in a small bowl.

4. Pre-heat barbeque to medium high. If ribs have been in fridge, return to room temperature. Place ribs on the grill side and cook for two minutes on each side until brown (longer if they are cold). Halfway through, add the lettuce, cut side up and drizzle with oil and tamari. Cook only until wilted, then turn briefly.

5. Serve ribs immediately with lettuce, steamed rice (if desired) and mayo.

Lyndey’s note: If you can get Koreanstyle or flanken cross-cut ribs, there is no need to slow cook first. For traditional beef ribs, there’s no need to brown them before they go in the oven – they’ll be finished on the barbeque.

Why this dish?

The heat, umami and fat of this beef dish are a prime match for Tempranillo’s supple tannins and dark fruit flavours.