Honey & Soy Braised Short Ribs with Cucumber and Cabbage Pickle

by Jason Roberts with Plate for a Mate in support of Oz Harvest

Honey & Soy Braised Short Rib with “Qukes” & Burnt “Bambino” Cabbage Pickle


  • 4 Manning Valley short ribs (1.2-1.5kg total weight)
  • 3 tablespoons Rio Vista Olives Extra Virgin Olive Oil
  • Salt and pepper
  • 3/4 cup soy sauce
  • 1/2 cup Shaoxing cooking wine or dry sherry
  • 2 inch piece ginger, peeled and cut into matchsticks
  • 6 star anise
  • 2 cinnamon sticks
  • 1 tablespoon white peppercorns
  • 1/3 cup Nature Nate’s Honey
  • Perfection Baby Qukes Cucumber and burnt Perfection Bambino Sweet baby cabbage pickle (recipe below)
  • 3 cups of steamed jasmine rice


  1. Heat the oil in a large frying pan over a medium to high heat. Season the ribs heavily and cook, turning occasionally till well browned (approximately 8 minutes)
  2. Place the soy, Shaoxing, ginger, star anise, cinnamon, peppercorns and honey into a large pot along with 1.5 litres of cold water, add in the browned short ribs and bring to a boil, cover with parchment paper and a lid
  3. Place into the oven for 2-2.5hrs or till meat is tender and almost falling from the bone.
  4. Remove from heat and allow to rest for a minimum of ½ hour before serving  

Pickled Cucumber + Burnt Cabbage 

The quantity of ingredients below will give you approximately 1L of pickle.


  •  2pkts Perfection Qukes ( baby cucumbers)
  • 1 teaspoon sea salt
  • 1/4 cup Rio Vista Olives Garlic Pressed Olive Oil
  • 3 small dried red chillies
  • 1 large knob of ginger, peeled and cut into a fine matchsticks
  • 2 long red chillies seeded and cut into fine matchsticks
  • 1 head of Perfection Bambino sweet baby cabbage
  • 1 1/2 tablespoons sugar
  • 1 tablespoons Sichuan pepper roasted and ground
  • 1/4 cup black vinegar


  1.  Split the cabbage into quarters, set over a dry, hot grill and cook for 8-10 minutes, turning often, you are wanting the cabbage to char and partially cook. Remove and set aside to cool before roughly shredding.
  2. Cut the cucumbers in half length-ways, place the cucumber into a colander and sprinkle with the salt and let sit for an hour. After this time place the cucumbers in a clean towel  and pat dry
  3. Heat the oil in a pan and add the dry chilli, once blackened, remove from heat and set aside. Add in the ginger, red chilli, cabbage, sugar, vinegar, ground Sichuan pepper and stir. Add the cucumber, blackened chilli and mix well to combine, then place in a jar Allowing to stand for 10 - 12 hours before serving.

To serve, spoon rice onto plates, and top with braised rib and pickles

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