Black Pepper Short Ribs

Method

Steps

1. Pat short ribs completely dry with paper towels
2. Season both sides with salt1 tsp + black pepper1 tsp; rest at room temperature for 30 min–1 hour
3. Heat a cast iron pan over high heat until smoking, add a small amount of oil
4. Place ribs bone-side up — do not move — sear for 3–4 minutes until a deep brown crust forms
5. Flip and sear for another 2–3 minutes; stand ribs on their sides to seal the edges for 1 minute
6. Remove and rest for 5 minutes (do not skip this)
7. Reduce heat to medium-low; add butter20g, sauté garlic and onion for ~2 minutes
8. Add black pepper0.5 tsp, stir until fragrant; pour in soy sauce1 tbsp + stock100ml and bring to a boil
9. Thicken with starch slurry1 tsp if desired; spoon sauce over ribs to serve

🌡️ Internal temperature guide: medium-rare ~60°C / medium ~68°C

Key Tips

• ✅ Dry the meat thoroughly — moisture kills the crust
• ✅ Get the pan screaming hot before adding meat
• ✅ Always rest after searing — don't cut immediately
• ✅ Use coarsely ground black pepper for better aroma
• ⏱️ Longer marinating = deeper flavour, but 30 minutes is enough

Feedback

2026-04-07 — First attempt

• ✅ Overall success — a pinch of sugar in the sauce makes a noticeable difference
• 🫙 Used Lee Kum Kee black pepper sauce as the base, with garlic and red onion, finished with a light starch slurry — worked great
• 🔥 Induction hob makes browning harder — recommend air-drying the meat overnight in the fridge, then searing with minimal oil (also reduces splatter); crust forms much more easily
• 🔪 Remove the silverskin/sinew before cooking — it becomes very tough and chewy if left on