These Caramelized Slow Roast Asian Beef Short Ribs will make your house smell amazing! So tender and tasty - a great weekend dinner!

Caramelized Slow Roast Asian Beef Short Rib

These Caramelized Slow Roast Asian Beef Short Ribs will make your house smell amazing! So tender and tasty - a great weekend dinner!
Course Dinner
Cuisine American, Asian, British
Keyword Any Time Of the year, Date Night, dinner party
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 very hungry people
Author Nicky Corbishley

Ingredients

  • 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

Spicy Glaze:

  • 1 1/2 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 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

Serve With:

  • 1 tsp chilli flakes
  • Small bunch freshly chopped coriander (cilantro)
  • Boiled rice

Instructions

  • 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.

Notes

Nutritional Information is per serving, without the serving suggestions of rice, chilli flakes or coriander.

Nutritional Information

Calories: 584kcal | Carbohydrates: 24g | Protein: 51g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 146mg | Sodium: 841mg | Potassium: 1447mg | Fiber: 2g | Sugar: 18g | Vitamin A: 680IU | Vitamin C: 12.9mg | Calcium: 85mg | Iron: 7.3mg
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