These ribs are all the things: sticky, sweet, savoury… and super-yum! Dive in and share the love.
Sticky Asian Beef Short Ribs
2 tbsp vegetable oil
1.5kg (3.3 lb ) beef short ribs, English cut either left in long pieces or cut into smaller chunks
finely sliced red chillies, to serve
roughly chopped coriander leaves, to serve
sea salt
Braising sauce:
¼ cup hoisin
½ cup ketchup
½ cup of your choice of BBQ sauce
¼ cup brown sugar
4 tbsp soy sauce
1 cup beef stock
½ tsp Chinese 5-spice
6 garlic cloves, finely chopped
- Preheat the oven to 150 ° C/300 ° F.
- Combine the ingredients for the braising sauce.
- Heat the oil in a large pan over high heat. Season each short rib with salt and sear in batches until dark brown. Place seared pieces into an oven-proof casserole dish or roasting tin that fits all the beef pieces in one snug layer.
- Pour the braising sauce over the short ribs. Cover tightly with foil and roast for 3 hours or until the beef is fork tender.
- Remove the short ribs from the oven and take off the foil. Carefully turn the short ribs so both sides are coated in the sauce. Return the short ribs to the oven and switch the grill to high for another 10 minutes.
- Transfer the short ribs to a serving dish. Remove excess beef fat from the top of the braising liquid by placing kitchen paper towel gently on the surface of the sauce. Lift off the paper with tongs and discard. Repeat until most of the beef fat has been soaked up.
- Reheat the braising liquid if necessary and pour over the short ribs. Sprinkle with chillies and coriander and serve. – More super tender beef rib recipes to satisfy your cravings! – You’ll find even more slow cooked beef recipes here.
