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Executive Chef, Renee Martillano shares the perfect winter dish of slow cooked beef short rib served with a Jalapeno & Macadamia Salsa.


  • 3kg Premium beef short rib
  • 1 litre of reduced salt beef stock
  • 750 ml Shaoxing wine
  • 500 ml soy sauce
  • 325 ml ABC sweet soy
  • 35 grams fennel seeds
  • 35 grams cardamom seeds
  • 25 grams Szechuan peppercorns
  • 15 grams red chilli, slices
  • 25 grams, young ginger, peeled & sliced
  • 15 star anise
  • 5 cinnamon quills
  • 5 oranges, zests only
  • 375 grams palm sugar, grated
  • 60g sugar
  • 40g salt


  • 6 jalapeno chilli
  • 100 grams shallots, peeled
  • 100 grams gherkins
  • 1 bunch chives
  • 50 grams Macadamia nuts, toasted
  • 100 ml Sherry vinegar
  • 300 ml Olive oil
  • 1/2 tsp Murray River pink salt


  1. Trim short rib
  2. Dissolve white sugar, salt with 1-litre water
  3. Add short rib to mix and brine overnight
  4. Wash short ribs under running water, pat dry then sear and set aside.
  5. Place beef stock, Shaoxing wine, soy, ABC sweet soy, spices, oranges zests and palm sugar into a large pot and bring to a boil. Simmer for 30 minutes and set aside.
  6. Place beef short rib into a deep ovenproof dish, cover with the braising stock.
  7. Marinate beef in braising stock overnight
  8. Wrap the baking dish with baking paper and aluminium foil.
  9. Preheat fan-forced oven at 70 degrees
  10. Place in the preheated oven and bake for 10-12 hours or until tender.

Macadamia salsa:

  1. Chargrill jalapeno until the skin is charred, peeled, deseeded and finely dice.
  2. Roast macadamia nut until it’s lightly brown and finely chop.
  3. Peel and finely dice shallots.
  4. Finely dice gherkins, and chives
  5. Mix all the ingredients and season with sherry vinegar, oil and salt


  1. Reduced the braising liquid to a sauce consistency. Emulsify with a small amount of unsalted butter, set aside.
  2. Remove bones from the beef short rib, slice and arrange into a plate.
  3. Pour some sauce over and spoon the salsa over the sliced beef.

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