Nicky's Kitchen SanctuaryCaramelized Slow Roast Asian Beef Short Rib
What you'll need
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Ingredients
Serves 4- 1 large red onion (peeled and diced)
- 3 cloves garlic (peeled and crushed)
- 400 g (14 oz) tin of chopped tomatoes
- small bunch freshly chopped coriander ((cilantro))
- 4 meaty beef short ribs
- 540 ml (2 1/4 cups) hot beef stock
- 1 tbsp brown sauce/HP Sauce/A1 Steak sauce
- 1 tbsp honey
- 1 tbsp water
- 1 tbsp Worcestershire sauce
- 1 1/2 tsp smoked paprika
- 1 tbsp light brown sugar
- 1 tsp chilli flakes
- 1/4 tsp black pepper
- 1/4 tsp salt
- ½ tsp cinnamon
- ¼ tsp cayenne
- 2 tbsp dark brown sugar
- boiled rice
- 1 1/2 tbsp oil
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Steps
- Step 1
Heat oven to 140C/275F (fan).
- Step 2
Heat oil in a large casserole pan on a high heat. Season the short ribs with salt and pepper, place in the pan, and then brown on all sides (takes about 6-8 mins). Take the short ribs out of the pan and place on a plate.
- Step 3
Turn the heat down to low, place the diced onion into the pan, season with a pinch of salt and pepper, and gently cook for 5 minutes, stirring regularly until softened.
- Step 4
Whilst the onions are cooking, make the glaze by mixing the paprika, cinnamon, cayenne, dark brown sugar, honey, and water in a small bowl. Spread half of it over the short ribs.
- Step 5
Add the garlic to the onions and give a stir. Allow to cook for 30 seconds, then add the tinned tomatoes, stock, Worcestershire sauce, and brown sauce. Bring to the boil and then place the short ribs on top. Place a lid on the pan and place in the oven for 3 hours (check it occasionally. If it starts to look too dry, add in a splash of water).
- Step 6
After three hours, take out of the oven and give everything a little stir.
- Step 7
Spread the rest of the glaze on the short ribs, and sprinkle with the light brown sugar. Turn up the oven to 200C/400F (fan), and cook uncovered for 20-30 minutes until the short ribs are dark and sticky looking.
- Step 8
Take out of the oven, sprinkle with chilli flakes and fresh coriander, and serve with boiled rice.
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Heat oven to 140C/275F (fan).
Source: Nicky's Kitchen Sanctuary
