Sticky Short Beef Ribs
Incredibly juicy beef that has a little spicy kick. Slow cook over a few hours or pressure cook in less than 40 mins for meat that falls off the bone and warms your heart!
2kg beef short ribs
1 tsp sea salt
4 large red chillies, sliced
6 garlic cloves, minced
5cm (2inch) piece ginger, grated
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
coconut or plain rice
spring onion (scallions), chopped
coriander (cilantro), chopped
Mix all the ingredients in a bowl. You can process them but, I prefer the chunkiness.
Season each piece of beef generously with salt. Let sit for 10-30 minutes (the longer the better to allow season to penetrate).
Add a little oil to a large frying pan and sear beef in batches for 1-2 minutes each side or until caramelised and evenly browned. Transfer beef pieces to the bowl of a slow cooker as they are finished browning. (I use my pressure cooker/ can also be a slow cooker or all be cooked in one pan in oven).
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 ribs in the slow or pressure cooker. (See cooking times below).
Preheat oven/grill to high (200°C/400°F). 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/broiler for 5-10 minutes until sticky and charred at the edges.
Sprinkle with spring onions and serve on its own or with fluffy coconut rice.
Slow cooker 5-6 hrs then finish on the stove or grill.
Pressure cooker: High for 30-35 mins then finish on the stove or grill.
Oven: 160°C/320°F for 4-6hours (keep covered with aluminium foil or lid for most of that time to prevent liquid evaporating).