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Episode 5: Homegrown Beef Short Ribs with Black Rice

Beef short ribs in a sweet & spicy marinade on black rice with a spicy vinaigrette, baby purple carrots, edamame and chili.

Homegrown Beef Short Ribs with Black Rice

Vicki & Pascal from My Kitchen Rules


  • 8x Beef short rib trimmed and cut into individual portions.

  • Spice marinade:

    • Knob of grated ginger

    • 2 crushed cloves garlic

    • 1 tablespoon tamarind paste

    • 1 tablespoon shredded kaffir lime leaves

    • 2 tablespoons pepper & me sesh oil

    • 1 teaspoons of five spice

    • 3 star anise

    • 3 tablespoons dark soy sauce

    • 3 tablespoons rice wine vinegar

    • 3 tablespoons brown sugar

    • 1 can dark stout beer

    • 1 tablespoon Sichuan peppercorns

    • 2 tablespoons sesame oil

    • 1 tablespoon sea salt flakes (smoked if possible)

    • 2 cups of Water/Beef stock

  • 1.5 cup Black rice

  • Black rice dressing:

    • 1⁄4 cup rice wine vinegar

    • 2 tablespoons pepper & me sesh oil

    • 1 tablespoon white sugar

    • 2 tablespoon sesame oil

    • 1 tablespoon fish sauce

    • Squeeze of lime juice

  • 4x Purple carrots

  • 1⁄2 cup shelled Edamame beans

  • Sliced red chili

  • Fresh coriander for garnish

  • Salt & pepper


  • Rest beef at room temperature. Make the marinade mixture in a separate bowl/jug.

  • Generously season ribs with salt & pepper and sear each side of the beef short ribs in a heavy cast iron casserole dish in a little oil.

  • Once ready, pour over the marinade and top up with 2 cups of water/beef stock to make sure the ribs are covered in the marinade/mixture.

  • Add the lid to the casserole dish and put in a pre-heated oven of 160 degrees fan bake. Check every 30 mins to make sure there is enough liquid covering the ribs. Add more if necessary. Will need to cook for 2.5- 3hours until ribs are tender.

  • Boil rice as per standard cooking instructions.

  • Mix the rice dressing together and balance out the flavours where necessary and put aside until serving.

  • Steam the carrots until firm but tender. Season with salt & pepper and a little butter.

  • Steam or boil the edamame beans as per packet instructions. Season with salt & pepper and a little sesame oil.

  • Once ribs are ready, remove from oven and take out approx. 2 cups of liquid from casserole dish and heat in a pan until reduced by half. Keep a little liquid in the casserole dish so the ribs don’t dry out will reducing sauce.


Plate up the cooked rice, 1-2 ribs each, pour sauce over the ribs with a seasoned carrot cut in half on top, with a spoonful of edamame beans to the side with a few sliced red chilis and coriander to garnish.

Wine Match

Serve alongside a glass of succulent Ara Single Estate Pinot Noir. Enjoy!

As seen on MKR New Zealand and TVNZ 2


Wines of Marlborough, New Zealand

Ara wines ​are crafted on ​the edge of the earth; ​the essence of Pure Marlborough. ​This remote, rugged region is our ​Tūrangawaewae, and we invite you to ​drink in the best of this remarkable place ​with every sip.

We capture and amplify the best of Marlborough in every glass.​

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