Chefs Jennifer Daskevich, Juan Jimenez and Christian Neste Vietnamese short rib bowl

  • Prep time 0Min
  • Cook time 0Min
  • Technique Pan Fry / Saute
  • Meat Beef
  • Cut Short Ribs
  • Serves 4

Vietnamese short rib bowl as concepted by Chefs Jennifer Daskevich, Juan Jimenez and Christian Neste at Aussie Beef & Lamb's culinary immersion in Miami. Recipe has not been tested in our kitchens.


For the beef:

  • 4 grassfed Aussie beef short ribs
  • gochujang

2 cups cooked basmati rice

For the pickled vegetables:

  • 1 cup rice wine vinegar
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 carrot
  • 1 red bell pepper
  • ½ cup bean sprouts

1 cucumber, julienned

1 spring onion, halved and charred, then halved again


  • sesame seeds
  • lime
  • bias cut green onions
  • cilantro


1. Braise gochujang-rubbed ribs using a traditional method until tender but not flaky. Reserve the braising liquid.

2. Pickle the vegetables: In a small pot, heat the vinegar with the sugar and salt until the seasonings dissolve. Pour them over the carrot, pepper, and bean sprouts and leave to marinate for about 30 minutes.

3. For each serving, pour ½ cup of the reserved braising liquid in each bowl. Portion ½ cup rice on top, one rib (cut crosswise a few times), and some of the pickled vegetables. Arrange cucumber and charred onion on top. Garnish with lime, green onions, and cilantro. Sprinkle the rib with sesame seeds.