Asian beef ribs

Preparation 15 min
Cooking 4 h 20 min
Servings 6
Freezing Absolutely

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Ingredients
Preparation
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Ingredients

Olive oil
6 meaty flank beef ribs (1 bone per serving)
1 yellow onion, finely chopped
6 garlic cloves, finely chopped
600 ml Perroquet IPA beer by Le Trou du Diable microbrewery
The juice of 1 lime
About 2 1/4 cups water
3/4 cup sodium-reduced soy sauce
1/2 cup honey
1/4 cup sesame oil
2 tablespoons molasses
2 tablespoons sesame seeds + a little for serving
2 tablespoons finely grated fresh ginger
Sliced green onions for serving

Ingredients for the puree

5 cups diced yellow potatoes (about large yellow potatoes)
3 large parsnips peeled, diced
3 tablespoons butter
1/3 cup milk
Salt and pepper from the mill

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Preparation

Preheat the oven to 350° F.
In a very large casserole dish heated over medium-high heat, add a thin drizzle of olive oil and sear the beef, 3 to 4 minutes per side. Cook a small amount at a time. Season generously with salt and pepper and add more oil as needed. Remove the meat and set aside on a plate.
Reduce heat to medium-low, add the onion and garlic followed by a drizzle of olive oil. Cook 4 to 5 minutes, stirring constantly.
Deglaze with the beer and scrape the bottom well to get all the flavours.
With the exception of the green onions, add the rest of the ingredients, season with salt and pepper and mix. The liquid should almost cover the meat, so add a little water if necessary.
Cover and bring to a boil. Place in the oven and cook for 3 hours, basting occasionally.
Carefully remove the meat from the casserole dish and place on a plate. Place casserole dish on high heat to bring to a boil and reduce sauce for about 10 minutes or until reduced by half. Dip the meat gently in the sauce to coat it well. Serve the puree and place the meat on it. Garnish with sesame seeds and green onions!
For the mash, in a large saucepan filled with boiling salted water, add the potatoes and parsnips and cook for about 45 minutes or until the vegetables are tender. Pour into a colander and drain. Return to the saucepan over medium heat.
Add the butter and melt by mashing the potatoes. Add the milk and continue to mash the potatoes until a texture pleasing to your palate. Season with salt and pepper.

Our sommeliers suggest

Domaine du Vieil Aven Tavel 2024

Rhône Valley, France

Domaine du Vieil Aven Tavel is a fruity, generous rosé from the Rhône Valley with more body than most pinks, which is just what these ribs ask for. Its fruit echoes the honey and molasses in the glaze, and its freshness cleans your mouth after the soy sauce and ginger. A rosé for sticky fingers, served cold and without ceremony! See the product

Route des Épices, 5.3%

Dieu du Ciel!

This peppery rye red ale brings tannin and spice that fade into the background as soon as the fat and sugar of the ribs arrive. The rye lifts the marinade and the malt follows the caramelized sauce. Spicy dish, spicy beer, nobody backs down. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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