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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Sticky Asian Beef Short Ribs

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These ribs are all the things: sticky, sweet, savoury… and super-yum! Dive in and share the love.

WATCH THIS RECIPE

STICKY ASIAN BEEF SHORT RIBS

PREP TIME

10 minutes

COOK TIME

3 hours 15 minutes

SERVES

4

Ingredients

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 

Steps

Step 1

Preheat the oven to 150°C/300°F. 

Step 2

Combine the ingredients for the braising sauce. 

Step 3

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. 

Step 4

Pour the braising sauce over the short ribs. Cover tightly with foil and roast for 3 hours or until the beef is fork tender. 

Step 5

Remove the beef from the oven. And turn the oven grill to high. 

Step 6

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. 

Step 7

Reheat the braising liquid if necessary and pour over the short ribs. Sprinkle with chillies and coriander and serve. 

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