J'Something

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.
 
“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. 
 
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.

Short rib & udon noodle bowl. 

Difficulty: Very easy

Serves: 4
Hands on Time: 15 minutes
Total time: 5 hours
Oven Temperature: 180°C

Ingredients:

  • 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

 Method:

  • 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.