Hoisin Beef Short Rib Skewers

By: Gozney

Beef short ribs, usually slow-cooked, are done in 5 mins with Gozney’s intense heat and a bold marinade—quick, easy, and packed with flavour.

Recommended Oven: Dome, Arc XL, Arc, Roccbox, Tread
Prep Time: 30 minutes
Cook Time: 5 minutes

Ingredients

Serves: 2

4 Beef Short Ribs

For the marinade

Thumb size piece of ginger, grated
2 Garlic Cloves, crushed
4 Tbsp Hoi Sin Sauce
2 Tbsp Soy Sauce
1 Tbsp Maple Syrup
1 Tbsp Soft Brown Sugar
2 Tbsp Red Wine Vinegar
1 Lime, juice only

Equipment Needed

Dome Essentials Bundle
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Instructions

Prevent your screen from going dark as you follow along.

Step 1

To prepare the short ribs, remove the bone and slice lengthways against the grain of the meat so you end up with 1cm thick strips of fatty beef (you can flash freeze the beef for 30 minutes before cutting to make this easier). Don’t trim off the fat – those bits are the best bits!

Step 2

Mix together all the marinade ingredients and add the sliced beef to the bowl. Cover and refrigerate for 24 hours.

Step 3

When ready to cook, thread the strips of beef onto metal skewers by folding them over back and forth into an ‘S’ shape over the skewer – 2-3 pieces per skewer normally.

Step 4

Preheat a grill pan in your Gozney oven and rub the skewers with a little vegetable oil.

Step 5

Put the skewers into the hot pan and return the pan to your Gozney. Cook the skewers for 5 minutes rotating as required – they should be gnarly and charred by the end of the cooking time.