One of my favourite family recipes, these delightful beef ribs are so soft and tender, there’s no knife required. The marinade has a chilli kick that’s full of sass, although you can dial it down by using long red chillies instead of spicier varieties if needed. The long cook time makes this perfect for lazy weekend cooking, and trust me – it’s totally worth the wait.
2kg (4.4 lb) 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)
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.