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 1/4 litres (5 1/4 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.
Video
Notes
Can I make it ahead?Yes, you can make it up to the end of step 3 (where the short ribs are slow-cooked and then drained). Then quickly cool, cover and refrigerate for up to two days.You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.Take the cooked beef out of the refrigerator about an hour before you want to finish cooking it - to take the chill off it.Then you can complete the recipe - frying the meat first in the oil (fry on a medium heat for a few minutes longer than it says in the recipe, as we want to ensure the short ribs are piping hot in the middle). Then we add the glaze and bubble it all up as per the recipe.Can I use my slow cooker?Yes, you can do the first stage in the slow cooker, rather than the oven. Cook on high for 4-5 hours or low for 6-7 hours. Keep an eye on the level of liquid and top up with a little more if needed.Nutritional Information is per serving of short rib.