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These Caramelized Slow Roast Asian Beef Short Rib will make your house smell amazing! So tender and tasty – a great weekend dinner! Scroll down for our video of the recipe!
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.
Slow cooked…
..tender….
..caramelized……
..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.
Can I make it in the Slow cooker?
Yes, cook up to the beginning of step 5, then add the tinned tomatoes, stock, Worcestershire sauce, and brown sauce. Bring to the boil then transfer to the slow cooker. Place the short ribs on top of the sauce. Place the lid on and cook for 6-8 hours on low.
Once cooked, you can serve the short ribs as they are, or you can brush the rest of the glaze on the ribs and sprinkle on the brown sugar, then grill (broil) for a few minutes to get a nice dark glaze on the ribs. Serve with the sauce and sprinkle on chilli flakes and fresh coriander and serve with boiled rice.
The Caramelized Slow Roast Asian Beef Short Rib Recipe:
Caramelized Slow Roast Asian Beef Short Rib
Ingredients
- 1 ½ tbsp oil
- ¼ tsp salt
- ¼ tsp black pepper
- 4 meaty beef short ribs
- 1 large red onion peeled and diced
Spicy Glaze:
- 1 ½ tsp smoked paprika
- ½ tsp cinnamon
- ¼ tsp cayenne
- 2 tbsp dark brown sugar
- 1 tbsp honey
- 1 tbsp water
Sauce:
- 3 cloves garlic peeled and crushed
- 400 g (14 oz) tin of chopped tomatoes
- 540 ml (2 1/4 cups) hot beef stock
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sauce (such as HP Sauce) or you can use A1 steak sauce
- 1 tbsp light brown sugar
Serve With:
- 1 tsp chilli flakes
- small bunch freshly chopped coriander (cilantro)
- boiled rice
Instructions
- Heat oven to 140C/275F (fan).
- 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.1 1/2 tbsp oil, 1/4 tsp salt, 1/4 tsp black pepper, 4 meaty beef short ribs
- 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.1 large red onion
- 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.1 1/2 tsp smoked paprika, ½ tsp cinnamon, ¼ tsp cayenne, 2 tbsp dark brown sugar, 1 tbsp honey, 1 tbsp water
- 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).3 cloves garlic, 400 g (14 oz) tin of chopped tomatoes, 540 ml (2 1/4 cups) hot beef stock, 1 tbsp Worcestershire sauce, 1 tbsp brown sauce (such as HP Sauce)
- After three hours, take out of the oven and give everything a little stir.
- 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.1 tbsp light brown sugar
- Take out of the oven, sprinkle with chilli flakes and fresh coriander, and serve with boiled rice.1 tsp chilli flakes, small bunch freshly chopped coriander, boiled rice
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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hello! i am wondering about the brown sauce/ Hp sauce/A1 steak sauce. Are they all three different sauces we have to use? Or are we supposed to chose one or the other? thank you!
Hi Taylor, you just need to choose one. I’ve updated the recipe to make that more clear now. Thanks, Nik