Black Pepper In Dim Sum Steamed Beef Short Ribs

BLACK PEPPER IN DIM SUM STEAMED BEEF SHORT RIBS

When it comes to dim sum brunches, we’ve had our fill of the regular dumplings, buns, rice/noodle dishes, and other staples. You’ve probably started exploring new things to try throughout your weekend indulgences. Perhaps you’ve had a chance to try fried duck tongue (I kid you not), chicken feet, or stewed beef tripe.

I don’t know.

Duck tongue and chicken feet are well-known Cantonese delicacies, but black pepper steamed short ribs are a lesser-known option. As a bonus, it’s quite simple to make at home. You should try these supple and tasty ribs if you haven’t already.

In the same way, as dim sum pork spare ribs are steamed, these beef short ribs are also steamed. Cracked black pepper is the dish’s standout ingredient with the ribs’ rich beef flavor. Because Korean BBQ often features thinly sliced beef short ribs, you can find this cut of meat at any Korean grocery store. If you cannot locate a Korean supermarket in your area, you can request a special order cut from your local butcher. Once you’ve got your hands on some beef short ribs, the rest is a piece of cake.

INGREDIENTS

YOU’LL NEED:

• 1 lb. of beef short ribs(cut flanken style across the bone about ¼ inch thick)

FOR THE MARINADE:

• ½ tsp. of salt
• ¼ tsp. of baking soda
• ¼ tsp. of sugar
• 1 tbsp. of Shaoxing wine
• 1 tsp. of light soy sauce
• ¼ tsp. of dark soy sauce
• 1 tsp. of oyster sauce
• ½ tsp. of sesame oil
• ½ clove of garlic (grated)
• 1 small red onion (thinly sliced)

TO ADD BEFORE STEAMING THE SHORT RIBS:

• 1 tsp. of oil
• 2 tsp. of cornstarch
• ½ tsp. of coarsely ground/cracked fresh black pepper

INSTRUCTIONS

1. Beef short ribs should be cleaned and trimmed of visible fibrous membranes to prevent tough ribs from forming. Combine the marinade ingredients in a large basin and whisk completely.
2. Take care to ensure that the short ribs are evenly covered with the onions before adding them to the pot. Refrigerate for at least one night, covered.
3. Remove the ribs from the refrigerator the next day and allow them to come to room temperature before cooking. Add the oil, cornstarch, and black pepper. Make sure everything is well-combined.
4. The wok or steamer pot should be heated to a high temperature. If you’re using a wok, place your bamboo steamers there. Remove from the heat after it reaches a boil. Bring the water to a gentle boil in a steamer pot before using it for any cooking.
5. For dim sum or family style service, place the ribs on heatproof plates while waiting for water to boil. If necessary, season with a few grinds of freshly ground pepper.
6. When the steamers have reached the desired temperature, carefully transfer the plates to the steamer, then turn off the heat source. Bring back to a simmer and steam for 10 minutes with the lid on. Serve right away when you’ve removed the pan from the heat.