Sticky Slow-Cooker Beef Short Ribs

Sticky Slow-Cooker Beef Short Ribs

Sticky Slow-Cooker Beef Short Ribs INGREDIENT Sticky Slow-Cooker Beef Short Ribs European Print This
Serves: 4
Nutrition facts: – calories – fat


2kg beef short ribs

1 bottle Marion’s Kitchen Sticky Chilli & Ginger Asian Steakhouse Marinade (use my store locator to find out where to buy) or 1 qty Chilli Ginger Marinade(recipe below)

sea salt

slice spring onion (scallions) to serve


Chilli Ginger Marinade:

4 large red chillies (about 50g), sliced

6 garlic cloves

6 cloves pickled garlic (optional)

5cm piece ginger, roughly chopped

3 tbsp soy sauce

½ cup brown sugar

2 tsp onion powder

2 tsp garlic powder

2 tsp sea salt

½ cup white vinegar

¼ cup water


Make the marinade by placing all the ingredients in a food processor and blend until smooth.

Season each piece of beef generously with salt. Add a little oil to a large frying pan and sear beef in batches for 1-2 minutes each side or until caramlised and even browned. Transfer beef pieces to the bowl of a slow cooker as they are finished browning.

Once all the beef pieces are browned, pour the marinade into the hot pan to deglaze. Use a wooden spoon to scrape up all the flavour and bits and pieces from the bottom of the pan. Simmer for about a minute then pour over the ribs in the slow cooker. Cook for 6 hours on low.

Preheat oven grill to high.

Gently remove the ribs and transfer to a baking tray. Pour the braising liquid into a pan and simmer over high heat for 10 minutes or until thickened slightly.

Brush the ribs with the reduced braising sauce. Place under the grill for 5-10 minutes until sticky and charred at the edges.

Sprinkle with spring onion.

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