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Confit Short Ribs and Stir-Fried Beef with Mint

Rich, tender confit short ribs in a sticky, spiced melt.
Crisp-edged stir-fried beef, hot and savory with a ginger kick.
Fresh mint at the finish makes every bite bright and satisfying.

dinner ⏱ 210 min 760 kcal / portion 18.0 g carbs / portion (estimated) fishgluten 🔗 Original source

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Confit Short Ribs and Stir-Fried Beef with Mint
v5 · rb0e705f985 20260727Z1751 8.62 ml white pepper 2 tbsp beef fat 20 g mint leaf 1 kg confit short rib 1 piece shallot 🔥 preheat the oven to 140°C fan 🌀 season the short ribs with fine sea salt and spices ⏱ 3 1/2 h pack the ribs tightly and cover with foil to confit ⏳ cool the confit ribs then remove and discard the bones ⏳ pour the melted fat into a heatproof container and refrigerate 🍳 heat a large frying pan on maximum heat and melt the confit fat 🍳 stir fry half the mint until crispy for about 30 seconds 🍳 ⏱ 1-2 min stir fry the beef in the hot fat until crisp and browned 🍳 ⏱ 1 min stir fry the garlic, ginger, chilli, and half the shallot 🍳 turn off the heat and stir in the fish sauce, sugar, and lime juice 🌀 immediately stir in the remaining shallot and all the herbs including the fried mint 🍽 pour onto a serving platter and sprinkle with white pepper Confit Short Ribs 🎉 6 pieces short rib ½ tsp turmeric ½ tsp star anise ½ tsp cinnamon sea salt to taste 3 pieces garlic 25 g ginger 1 piece chilli 2 tbsp fish sauce 2 tsp sugar 2 tsp lime juice 10 g coriander leaf 10 g thai basil leaf 7 ml 500 g beef fat half · 10 g mint leaf half · 500 g confit short rib garlic, ginger, chilli half · 0.5 pieces shallot fish sauce, sugar, lime juice the remaining half · 0.5 pieces shallot coriander leaf, thai basil leaf fried mint 1 ml white pepper
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Preparation steps

  1. preheat the oven to 140°C fan
  2. season the short ribs with fine sea salt and spices
  3. pack the ribs tightly and cover with foil to confit 3 1/2 hours
  4. cool the confit ribs then remove and discard the bones
  5. pour the melted fat into a heatproof container and refrigerate
  6. heat a large frying pan on maximum heat and melt the confit fat
  7. stir fry half the mint until crispy for about 30 seconds
  8. stir fry the beef in the hot fat for 1-2 minutes until crisp and browned
  9. stir fry the garlic, ginger, chilli, and half the shallot for 1 minute
  10. turn off the heat and stir in the fish sauce, sugar, and lime juice
  11. immediately stir in the remaining shallot and all the herbs including the fried mint
  12. pour onto a serving platter and sprinkle with white pepper

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