Turn the tables on Mi Casa’s lead singer and restaurateur J’Something, and decide for yourself if the My Kitchen Rules judge can rock the kitchen. Judging by the look of this beef short rib dish, we’d say yes!
Inspired by Castle Milk Stout, J’Something’s easy-to-create short rib and udon noodle bowl is a favourite Asian take-away dish which you can make at home for family and friends.
According to J’Something, slow cooking the short rib in the stout beer helps to tenderise it beautifully. Chewy udon noodles have a mild flavour that’s wonderful with the delicate spices in this rich beef broth.
Recipe below but you can also watch the quick video tutorial online:
Short Rib Udon Noodle Bowl
“I don't think my obsession with Asian food will ever come to an end, so I enjoyed creating this really tasty short rib and udon noodle bowl with some Castle Milk Stout – just delicious,” said J’Something.
- 1.5kg beef short ribs, cut into 5cm pieces
- 4 Tbsps. fresh ginger, finely chopped
- ¼ cup soy sauce
- 6 cloves of garlic, finely chopped
- 2½ Tbsps. sesame oil
- 1 Tbsp. Chinese 5-spice
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 3 red onions, cut into wedges
- 1 cup good quality beef stock
- 250ml Castle Milk Stout
- 3 heads baby pak choy, coarsely chopped
- 4 spring onions, sliced, plus more for serving
- Udon noodles
- 1 red chilli, de-seeded and finely sliced
- 2 Tbsps. sesame seeds
- Combine the short ribs, ginger, soy sauce, garlic, sesame oil, Chinese 5-spice, salt and pepper in a large cast iron pot and mix well.
- Cook short ribs until browned, then add the onions, stock and Castle Milk Stout and stir to combine.
- Cover pot with lid and cook on medium heat (a slow simmer is good) for 4-5 hours until the beef is tender.
- Remove from heat and stir in the pak choy until the bok choy is just wilted and still bright green. Cover and set aside.
- Cook Udon noodles according to package instructions.
- Serve noodles in bowls topped with the short ribs and garnish with spring onions, red chilli and sesame seeds.