These sweet and sticky slow-cooked short ribs use my fail-proof method for fall-apart meat, packed full of flavour!
First we cook them slowly in a flavoured stock in the oven, then lightly fry them to crisp the edges, then coat them in a delicious Asian-inspired sticky sauce.
Slow-cooked until the meat is falling off the bone, then pan fried to crisp up the edges and given a sticky coating right at the last minute. That's my kind of meal!
It’s a technique I first used for my Chinese pork belly (which is one of our most popular recipes on the blog) and I’ve been using it ever since. It works best for meats that are fatty and/or a little on the tough side, and it turns a cheap piece of meat into something amazing!
The slow cooking process makes the meat melt-in-the-mouth, and most of the fat renders away. Any fat that’s left, is soon crisped up during the second stage.
📋 What do we need for the slow-cooking stage?
Those lovely short ribs are going to be cooked gently in a flavoured stock until fall-apart tender.
Once they're out of the oven, they're fried for a few minutes to get those edges lovely and golden.
After that we add a flavourful sticky glaze to the pan with the ribs.
📋 What do we need for the sticky glaze?
- The sticky glaze is made with
- Light brown sugar
- Soy sauce
- Lemongrass paste
- A chopped up chilli pepper
- Plus a little salt and pepper.
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
What will you serve yours with?
🍲 More fantastic slow-cooked recipes
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Sweet and Sticky Slow-Cooked Short Ribs
Slow cooked stage:
- 4 short ribs
- 1 ¼ litres (5 ¼ cups) beef stock
- 2 tsp smoked paprika
- ½ tsp white pepper
- 1 thumb sized piece of ginger - peeled and finely chopped
- 3 cloves garlic - peeled and chopped in half
- 1 tbsp rice wine
- 1 tbsp caster sugar
For frying the beef short ribs:
- 2 tbsp sunflower oil
- Start with the slow-cooked stage – Preheat the oven to 170C/350F (fan). Place all of the ingredients from the slow-cooked stage into a large oven-proof casserole pan.4 short ribs, 1 ¼ litres (5 ¼ cups) beef stock, 2 tsp smoked paprika, ½ tsp white pepper, 1 thumb sized piece of ginger, 3 cloves garlic, 1 tbsp rice wine, 1 tbsp caster sugar
- Heat over a high heat until boiling, then place a lid on and place in the oven for 3 hours. Check a couple of times during the last hour of cooking and top up with water if it’s starting to go dry.
- Take out of the oven and carefully remove the ribs from the pan (the meat will want to fall off the bone, so I find a good set of tongs helps to get them out). Drain any excess liquid off the ribs. Discard the cooking liquor – or use it in soup or Ramen.
- Heat the oil on a high heat in a large frying pan (skillet). Add the ribs and cook, turning once or twice until the edges are golden and crisp. It takes about 6-7 minutes. Be careful as the oil will spit due to the fat on the meat.2 tbsp sunflower oil
- Mix together the sticky coating ingredients in a small bowl and add to the frying pan. Bubble together, tuning the ribs to coat, until the sauce thickens to a sticky glaze.pinch salt and pepper, 1 thumb-sized piece of ginger, 1 red chilli pepper, 2 tbsp honey, 2 tbsp light brown sugar, 3 tbsp soy sauce, 1 tsp lemon grass paste
- Turn off the heat and serve the ribs with rice and stir-fried vegetables or salad.
This recipe was first published February 2017. Updated July 2021 with new photos, video and some housekeeping.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.