Black Pepper Short Ribs
A delicious and flavorful dish that showcases the rich, tender meat of short ribs, enhanced by the bold and aromatic taste of black pepper.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 long short ribs
- 1/2 tbsp. ground black pepper
- 1/2 tbsp. Shaowing wine
- 1/2 tbsp. light soy sauce
- 1 tbsp. cornstarch
- 1/2 red bell pepper
- 1/4 yellow onion
- 4 garlic cloves (sliced)
- 1/2 yellow bell pepper (, cut into small pieces )
- 1/2 red bell pepper (, cut into small pieces )
- 1/2 green bell pepper (, cut into small pieces )
- 2 tbsp. cooking oil
- 2 tbsp. light soy sauce + 1 tsp dark soy sauce
- 1/8 tsp. salt
- 2 tbsps. cornstarch
- 2 tbsp. vegetable cooking oil or butter
- 1/2 tbsp. sugar
- 1 tbsp. oyster sauce
- 1/2 tbsp. freshly ground black pepper
Instructions
- 1
Cut the bell papers into wedges pieces. You may use a single color or use mixed colors like we do. Simply for a better looking.
- 2
Prepare the sauce: I will suggest combine the sauce together firstly so you can feel confident about the cooking rather than messing. Pour in ground black peppercorn, light and dark soy sauce, sugar, oyster sauce, salt, cornstarch with water.
- 3
Use kitchen paper to remove the water on the surface of the short ribs. Then add ground black pepper, salt, Shaoxing wine,light soy sauce and cornstarch. Mix well until the starch coats each of the ribs. Marinate for around 15 minutes.
- 4
Now heat your pan until really hot. Pour in oil and fry the short ribs over a high fire. That’s the secret of tender, juicy short ribs. Fry for 3-4 minutes or until the surface is well seared. Transfer the ribs out and only leave the oil.
- 5
Fry the garlic and onion until aromatic. Then add the bell peppers and fry for another minute. Pour the sauce we made in previous step. Simmer for a while until the sauce becomes thickened.
- 6
Add seared ribs, let it simmer for around half minute until the flavors combines together. That's it. Serve hot!