Beef Ribs and Black Bean

Serves 4

30 Minutes + cooking time Medium


1.5kg beef short ribs

60ml Azalea Grapeseed Oil

1 red onion, cut into wedges

4cm piece ginger, peeled and julienned

3 cloves garlic, crushed

1 tbsp salted black beans (available from Asian supermarkets)

2 tbsp Chinese rice wine

50ml light soy sauce

1 tbsp malt vinegar

1 tsp brown sugar

½ tsp sesame oil

2 long red chillies, sliced

1 red capsicum, seeds removed, diced

1 tbsp cornflour

Steamed rice and spring onion, to serve


This recipe calls for a slow cooker but you can also cook the ribs in a lidded casserole dish in the oven on 120ºC for 6-7 hours.


Heat 2 tbsp Azalea Grapeseed Oil in a large frypan over medium-high heat. In batches, brown the beef on all sides. Transfer beef to the bowl of a slow cooker.


Wipe pan clean, heat remaining oil in the frypan over medium heat. Add onion, ginger, garlic and fry, 1-2 mins until fragrant. Add to the slow cooker with black beans, rice wine, soy sauce, vinegar, brown sugar and sesame oil. Top up with 2 cups of water then cook on low for 5 hours (adding the chilli and capsicum in the final half hour of cooking) or until the meat is tender and falling off the bone.


Remove ½ cup liquid from the beef, whisk in the cornflour and, once smooth and no lumps, add back to the sauce and cook for 2-3 mins to thicken.


Serve ribs in a bowl with rice and the sauce spooned over the top. Garnish with sliced spring onions.