Crunchy Asian Beef Short Rib Burger
This is one monster hunka hunka rib burger complete with crispy chips that send it into another realm of tasty.
- Makes : 4 |
- Prep Time : 30 mins |
- Cook Time : 3:30 hours
The Short Ribs
6 large beef short ribs
a generous knob of butter
¼ C (60 ml) honey
2 Tbsp (30 ml) Chinese five spice
2 cloves garlic, roughly chopped
a knob ginger, roughly chopped
a knob of lemongrass, roughly chopped
1 large red chilli, chopped
⅓ C (80 ml) soy sauce
440 ml lager
a splash of oil for frying
salt and pepper
The Matchstick Fries
sunflower oil for deep frying
2 Tbsp (30 ml) flat leaf parsley, chopped
1 Tbsp (15 ml) lime zest
salt and pepper
a small handful of coriander, chopped
1-2 red chillies, chopped
1 garlic clove, finely chopped
a squeeze of lemon
salt and pepper
The Rolls and Toppings
a mixture of baby leaf or Asian greens
Combine all the ingredients and season to taste.
The Matchstick Fries (part 1)
Peel the potatoes and then using a mandoline, slice the potatoes around 1.5 mm thickness. Then carefully slice the rounds into matchsticks. Place the matchstick potatoes into a bowl of water for at least 30 minutes to wash off excess starch.
Drain the water and toss the potatoes in some kitchen towel to dry the chips as much as possible. Ideally, they should be dry before frying. In a large pot heat enough oil to deep fry the chips. Heat the oil to 150 ºC and fry for 3 minutes. Remove from the oil and drain on kitchen towel and allow to cool. This is the first of the two deep fried cooks.
The Short Ribs (part 1)
Preheat your oven to 180 ºC. Heat the oil in a large cast iron pan or frying pan over a high heat. Sear the short ribs on all sides except for the bone side. Make sure you build up a good crust as this is where most of the meaty flavour comes from. Once you’re happy with the colour, you can remove the ribs from the pan to rest.
Turn the heat to medium then add the butter to the pan and toss in the rest of the ingredients. Mix well to combine and bring the braising liquid to a boil before turning off the heat. Pour the braising liquid into a roasting tray and place the ribs into the mix. Carefully cover with foil and bake in the oven for 2 ½ hours. At the 2 ½ mark check to see if the ribs are fork tender. If they are still a little tight then bake for a further 15-20 mins. Remove the oven and carefully remove the ribs onto a plate and cover with foil. Throw the leftover braising liquid into a frying pan and reduce over a medium heat until you have a marinade like consistency.
Place the buttered rolls face down into a large frying pan over a medium heat. Cook until the rolls are golden and toasty.
The Short Ribs (part 2)
In a large cast iron pan or frying pan, heat a splash of oil over a medium heat. Add the ribs and baste with the reduced braising marinade. Cook until the marinade begins to caramelise and remember to baste with every turn. When you’re happy with the glaze you can turn the heat off and leave the ribs in the pan while you fry the chips for a second time.
The Matchstick Fries (part 2)
Heat the oil to 180 ºC in the deep fry pot. Carefully drop the fries into the oil and fry until they are a light golden colour. Be careful not to crowd the pot. If you need to then fry in two batches. Drain the chips on some kitchen towel and place then into a large bowl. Season with salt, pepper, lime zest and parsley and toss well.
This the most important part so make sure you’ve got all your elements ready to go. Give the rolls a generous slather of mayo and top with some greens. Layer on a decent chunk of short rib and top with a handful of crunchy chips. Pop the top of the roll on and go for it!