This recipe was sponsored by Essential Cuisine stock – Tastes just like homemade.
After cooking two turkeys already this month, and knowing we’re going to be having at least a week of turkey leftovers after the big day, I thought it would be a good idea to get some red meat in there.
..chunks of beef short rib to be precise. What’s not to love about all of those words!
Our local butcher always supplies the most humongous short ribs – each rib could easily feed two people (not that I’m willing to share of course). Chris was drooling before I even started cooking them!!
The short ribs are lightly seasoned before being browned, then brushed with a spicy glaze and cooked in the oven in a pan of simmering spicy tomatoes and beef stock.
So delicious you could stop at that point and serve them, but I like to brush with more glaze and some soft brown sugar, before placing back in the oven to caramelize perfectly.
Check out the video here below.
It’s a comforting, luxurious dish, which in my opinion, calls for a luxurious stock. I used Essential Cuisine liquid stock, which honestly and truly (I know they sponsored this post, but I can write whatever I like) is the best shop-bought stock I’ve ever tasted.
They first sent me some of their powdered stock last year (I made this leftover turkey risotto – one of our early videos!), and couldn’t believe how much proper meaty flavour could come from a powder. I used all of the pots they sent me (beef, chicken, turkey and savoury/vegetable) in ultra quick time and then went to buy more. Currently they’re available in delis/farmshops, Lakeland and Booths (I’m hoping they’ll start stocking them in regular supermarkets soon, so I don’t look like a crazy lady, filling my basket up with stock when I spot some in a deli).
The concentrated liquid stock is a new addition to the range, and just as tasty. It’s also gluten free (as is the powdered version).
If you want to make this whole recipe gluten free, just be sure to use gluten free brown sauce and Worcestershire sauce.
The Caramelized Slow Roast Asian Beef Short Rib Recipe:
Caramelized Slow Roast Asian Beef Short Rib
- 1 1/2 tbsp vegetable oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 meaty beef short ribs
- 1 large red onion peeled and diced
- 1 1/2 tsp smoked paprika
- ½ tsp cinnamon
- ¼ tsp cayenne
- 2 tbsp dark brown sugar
- 1 tbsp honey
- 1 tbsp water
- 3 cloves garlic peeled and crushed
- 400 ml tin of chopped tomatoes
- 540 ml hot beef stock (made from water plus 4 tsp Essential Cuisine Concentrated Beef Stock)
- 1 tbsp Worcestershire sauce use a gluten-free version if needed
- 1 tbsp brown sauce/HP Sauce/A1 Steak sauce use a gluten-free version if needed
- 1 tbsp light brown sugar
- 1 tsp chilli flakes
- Small bunch freshly chopped coriander (cilantro)
- Boiled rice
- Heat oven to 140C/275F
- 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.
- 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.
- 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.
- 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).
- After three hours, take out of the oven and give everything a little stir.
- Spread the rest of the glaze on the short ribs, sprinkle with the light brown sugar. Turn up the oven to 200C/400F and cook uncovered for 20-30 minutes until the short ribs are dark and sticky looking.
- Take out of the oven, sprinkle with chilli flakes and fresh coriander and serve with boiled rice.
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