Port-braised beef short rib with plum glaze

A sophisticated slow-cooked masterpiece where tender, succulent beef ribs are braised until they are tender to the touch. The deep, savoury notes of hoisin and BBQ sauce meld seamlessly with the velvety richness of red wine and the bright, fruit-forward sweetness of fresh plums. This dish is an elegant marriage of East and West, offering a complex, savoury profile that lingers on the palate.

INGREDIENTS

For the braised beef ribs

400g beef ribs

20g hoisin sauce

20g BBQ sauce

100ml Da Lat red wine

50g fresh plums

5ml dark soy sauce

60g onion

30g carrot

10g celery

10g ginger

15g garlic

1g thyme leaves

1g dried bay leaf

5g chicken powder

2g black pepper

5g salt

20ml olive oil

10g wheat flour

For the garnish & accompaniments

50g pumpkin

30g kale

20g red radish

Executive sous chef Tống Đăng Khoái.

INSTRUCTIONS

Prepare the beef: Pat the beef ribs dry and lightly coat them with the wheat flour. Heat the olive oil in a heavy-bottomed pan or Dutch oven over medium-high heat. Sear the ribs on all sides until a deep, dark golden-brown crust forms. Remove and set aside.

Sauté the aromatics: In the same pot, add the onion, carrot, celery, ginger and garlic. Sauté until fragrant and lightly caramelised.

Braise the ribs: Deglaze the pan with the Da Lat red wine, scraping up any flavourful browned bits from the bottom. Stir in the hoisin sauce, BBQ sauce, dark soy sauce, chicken powder, salt and black pepper. Return the beef ribs to the pot along with the thyme and dried bay leaf. Add water or stock if necessary to just cover the meat. Bring to a simmer, then reduce the heat to low, cover, and cook slowly for 2–3 hours until the meat is fork-tender.

Incorporate the plums: During the last 30 minutes of cooking, add the fresh plums to the pot. This allows them to soften and infuse the sauce with their natural acidity and sweetness without breaking down completely.

Prepare the vegetables: While the beef finishes, steam or roast the pumpkin until tender. Quickly sauté the kale and red radish until they are vibrant and crisp-tender.

Assemble and serve: Remove the ribs from the sauce and place them on a warm serving plate. Reduce the remaining braising liquid over medium heat until it achieves a rich, glossy, gravy-like consistency. Spoon the sauce generously over the ribs and garnish with the prepared pumpkin, kale, and radish.

The perfect result

The beef should be exceptionally tender, practically falling off the bone, with a dark, glistening glaze. The sauce is deeply savoury with a balanced sweetness from the plums and the richness of the Da Lat red wine. The accompanying vegetables provide a necessary earthiness and texture to contrast with the melt-in-your-mouth beef.

Port-braised beef short rib with plum glaze is part of O Macanese Restaurant’s menu at Movenpick Hanoi, 83A Lý Thường Kiệt Street.

For reservation and inquiries, please dial +84 24 3822 2800.

VNS