Recipe: Hopcott Farms Beef Short Ribs with Black Pepper and Sweet Soy (Sườn Bò Nướng)  

Yield: 2 to 4 servings

Prep Time: 20 minutes

Cook Time: 16 minutes

Ingredients

• 3 sprigs Vietnamese mint (rau ram)
• 3 sprigs Thai basil (rau quế)
• ¼ bunch cilantro (ngò)
• 1 bird’s eye chili, sliced
• 2 tbsp Caribbean jerk spice (such as Ethical Table Food Co.)
• 3 tsp black pepper
• 1 shallot, minced
• 2 cloves garlic, minced
• 4 tbsp Anh and Chi’s Sweet Soy Sauce
• 2 tbsp avocado oil (divided)
• 2 Hopcott Farms beef short ribs  (500 g each), high marble, English cut
• 2 tbsp unsalted butter

Method

Wash and dry herbs and set aside. Wash and slice chili and set aside in a ramekin.

In a shallow bowl, sprinkle and rub spice, black pepper, shallots, garlic and Anh and Chi’s Sweet Soy Sauce into 1 tbsp oil, and add in the short ribs. Let sit for 15 to 20 minutes, occasionally rotating the meat from side to side.

In a cast iron pan on high heat, add remaining oil, then sear short ribs on each side, turning every 2 minutes, for 8 to 9 minutes in total or until medium-rare (a meat thermometer should read 130°F). In the final 2 minutes, add butter and continue to spoon butter jus over ribs for a golden crust.

Remove from heat and let short ribs rest for 6 to 7 minutes, loosely covered with foil. Slice against the grain and serve with Vietnamese herbs, the sweet soy and the bird’s eye chili for guests who like it saucy!

Cult Classic

Good Thief’s new beer collaboration with Twin Sails Brewing gives a nod to a famous Vietnamese beer, 333. It’s also a cheeky hint about Good Thief’s location at 3336 Main Street.