Sweet & Sticky Slow-Cooked Short Ribs
Servings 4 people
Cost ££
Ingredients
- 4 (grass-fed) beef short ribs
- 2 tsp smoked paprika
- 1/2 tsp white pepper
- 1 thumb sized piece of ginger, finely chopped or grated
- 3 cloves of garlic, peeled
- 1 tbsp rice wine
- 1 tbsp caster sugar
- 1 ltr beef stock
For the sauce
- salt and pepper for seasoning
- 1 thumb sized piece of ginger, minced or grated
- 1 red chilli, finely chopped
- 2 tbsp honey
- 2 tbsp light brown sugar
- 3 tbsp soy sauce
- 1 tsp lemon paste
Instructions
- Preheat the oven to 170C fan. In a deep oven proof pan, add all the ingredients from the ribs to the beef stock and over a high heat bring to the boil. Pop the lid on and into the oven for 3 hours or until the meat is tender.* you may need to check on it in the last hour and top up with water if it’s starting to go dry.
- For the sauce: Mix together the ingredients in a small bowl and set to side until the ribs are done.
- Once the ribs are cooked, transfer to a large frying pan and brown the ribs for a minute or two then add 1/2 the sticky sauce mix and coat the meat for another minute or two.
- Pour the remaining sticky sauce of the shot ribs and serve with creamy mash or rice.