• 1.5kg beef short rib
• 1 can Young Henrys Motorcycle Oil Hoppy Porter
• 1L beef stock
• 150ml mirin
• 2 tbsp Gochujang (spicy Korean bean paste)
• 2 brown onions, sliced
• 6 cloves garlic
• 1 tsp whole black peppercorn
• 3 slices ginger
• 2 long red chilli
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• Juice of half a lemon and half a lime

1. Season the ribs well with salt and pepper. (best done a couple of hours before cooking)
2. Preheat oven to 160c
3. Add a splash of oil to a medium high heat heavy pan and brown the ribs nicely, then move the meat to a baking dish or casserole pot that fits the beef just right (we’re looking to have the liquid we’re going to add, barely covering the meat here).
4. Lower the heat and add your onion, garlic, chilli and ginger, pushing them around until they’re a bit caramelised then add them to the beef.
5. Deglaze the pan with the porter and mirin, scraping up anything you can, mix in the Gochujang and then pour all that liquid over the beef and veg along with the stock.
6. Take some baking paper and tuck the beef to bed, then tightly cover with foil (or lid).
7. Move to the middle of your oven for about 3 hours. Spend this time with a few well earned cans of Motorcycle Oil.
8. Now remove the foil/lid and continue to cook uncovered for a further 30 min, this will reduce the sauce and crisp up the outside of the beef a touch.
9. Remove from the oven and let rest for 30 min. You can now move the ribs to a plate while you strain the sauce. Give the sauce a taste, and add the soy sauce, fish sauce, lemon and lime juice. Do this a little at a time, tasting as go. You may find you need a little more or less of each.

“This recipe results in deep, deep pleasure and can be adapted in a number of ways. What you end up with is an incredibly satisfying, rich and unctuous piece of beef coated in a complex sauce that hasMotorcycle Oilpushing it along with hints of smoke and citrusy bitterness. In the restaurant we do an overly complicated version of this recipe and then finish the meat over coals, basting it with reduced sauce and served sliced into little bao buns with pickles and punchy kosho mayo. At home, this could be served as a centrepiece to a roast… or torn up through pasta…. or you could thin the sauce with a bit of stock, add some udon noodles, kimchi and slice up the beef for what I imagine would be a truly epic soup!” - Nick Smith

INGREDIENTS

METHOD

We’ve teamed up with YH mate andRising Sun WorkshopHead Chef Nick Smith to deliver a series of winter-inspired recipes made with our favourite winter brew - Motorcycle Oil.

“This recipe results in deep, deep pleasure and can be adapted in a number of ways. What you end up with is an incredibly satisfying, rich and unctuous piece of beef coated in a complex sauce that hasMotorcycle Oilpushing it along with hints of smoke and citrusy bitterness. In the restaurant we do an overly complicated version of this recipe and then finish the meat over coals, basting it with reduced sauce and served sliced into little bao buns with pickles and punchy kosho mayo. At home, this could be served as a centrepiece to a roast… or torn up through pasta…. or you could thin the sauce with a bit of stock, add some udon noodles, kimchi and slice up the beef for what I imagine would be a truly epic soup!” - Nick Smith

• 1.5kg beef short rib
• 1 can Young Henrys Motorcycle Oil Hoppy Porter
• 1L beef stock
• 150ml mirin
• 2 tbsp Gochujang (spicy Korean bean paste)
• 2 brown onions, sliced
• 6 cloves garlic
• 1 tsp whole black peppercorn
• 3 slices ginger
• 2 long red chilli
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• Juice of half a lemon and half a lime

1. Season the ribs well with salt and pepper. (best done a couple of hours before cooking)
2. Preheat oven to 160c
3. Add a splash of oil to a medium high heat heavy pan and brown the ribs nicely, then move the meat to a baking dish or casserole pot that fits the beef just right (we’re looking to have the liquid we’re going to add, barely covering the meat here).
4. Lower the heat and add your onion, garlic, chilli and ginger, pushing them around until they’re a bit caramelised then add them to the beef.
5. Deglaze the pan with the porter and mirin, scraping up anything you can, mix in the Gochujang and then pour all that liquid over the beef and veg along with the stock.
6. Take some baking paper and tuck the beef to bed, then tightly cover with foil (or lid).
7. Move to the middle of your oven for about 3 hours. Spend this time with a few well earned cans of Motorcycle Oil.
8. Now remove the foil/lid and continue to cook uncovered for a further 30 min, this will reduce the sauce and crisp up the outside of the beef a touch.
9. Remove from the oven and let rest for 30 min. You can now move the ribs to a plate while you strain the sauce. Give the sauce a taste, and add the soy sauce, fish sauce, lemon and lime juice. Do this a little at a time, tasting as go. You may find you need a little more or less of each.

INGREDIENTS

METHOD