Description
Experience the delightful taste of Sweet and Sticky Slow-Cooked Short Ribs, a comforting dish perfect for any occasion.
Ingredients
Scale
- 4 pieces Beef Short Ribs
- 1250 ml Beef Stock
- 2 tsp Smoked Paprika
- 0.5 tsp White Pepper
- 1 piece Fresh Ginger, chopped and minced
- 3 cloves Garlic, halved
- 1 tbsp Rice Wine
- 1 tbsp Caster Sugar
- 2 tbsp Sunflower Oil
- Salt and Pepper, to taste
- 1 piece Chili Pepper, red, deseeded and minced
- 2 tbsp Honey
- 2 tbsp Light Brown Sugar
- 3 tbsp Soy Sauce
- 1 tsp Lemongrass Paste
Instructions
- Preheat your oven to 170°C (350°F fan).
- Combine the beef short ribs, beef stock, smoked paprika, white pepper, chopped ginger, garlic, rice wine, and caster sugar in a large oven-safe pan. Bring everything to a rolling boil over high heat.
- Cover your pan with a lid and transfer it to the preheated oven. Cook for 3 hours, checking the liquid levels during the last hour.
- Remove the cooked ribs with tongs and let them drain.
- Heat sunflower oil in a large frying pan over high heat. Add the ribs and fry for 6–7 minutes until golden and crispy.
- Whisk together glaze ingredients in a bowl. Pour this mix into the frying pan and cook for 2–3 minutes, turning the ribs to coat them evenly with the sticky glaze.
- Serve immediately with steamed rice and vibrant stir-fried vegetables or a fresh salad.
Notes
- Prep Time: 20 min
- Cook Time: 180 min
- Category: Main Dish
- Method: Oven and Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Sweet Sticky Slow Cooked