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
¼ cup hoisin
½ cup ketchup
½ cup Marion’s Kitchen Asian BBQ Sauce or 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 beef from the oven. And turn the oven grill to high.
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.