Asian Beef Short Ribs with Rice and Bok Choy Salad

Steps

1. oven to 230C.
2. Line a shallow baking dish with baking paper. Add rice, boiling water and a pinch of salt to a medium pot and bring to the boil with a tight-fitting lid. Reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
3. Using tongs remove beef short ribs from bag (reserve sauce) and place into prepared dish. Pour reserved beef short rib sauce through a sieve, into a small pot and set aside. Cook beef ribs in oven for about 15 minutes, until heated through.
4. While ribs cook, thinly slice lettuce, bok choy and apple. Grate carrot. Place in a large bowl with mayonnaise, sesame oil and vinegar. Toss to combine and season to taste with salt and pepper. Set aside.
5. When ribs have 5 minutes cook time remaining, add remaining Asian beef short rib ingredients to pot with sauce and whisk to combine. Bring to a gentle simmer on a medium heat and cook for about 5 minutes, until thickened.
6. When ribs are cooked, remove from oven and pull meat off the bone. Gently pull meat apart using two forks and season to taste with salt and pepper.
7. To serve, spoon ¾ cup rice into bowls and top with Asian beef short rib and a spoonful of Asian sauce. Serve bok choy salad on the side.