Sweet and Sticky Slow-Cooked Short Ribs

These sweet and sticky slow-cooked short ribs use my fail-proof method for fall-apart meat that’s packed full of flavour!
Course Dinner
Cuisine British
Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Servings 4
Author Nicky Corbishley

Ingredients

Slow cooked stage:

  • 4 short ribs
  • 1 1/4 litres beef stock use gluten free stock cubes or bouillon if required
  • 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 (replace with sherry for gluten free - check the brand you're using to ensure GF)
  • 1 tbsp caster sugar

For the crispy/sticky coating:

  • 2 tbsp vegetable oil
  • pinch of salt and pepper
  • 1 thumb-sized piece of ginger peeled and minced
  • 1 red chilli pepper I use Fresno chillies, de-seeded and chopped finely)
  • 2 tbsp honey
  • 2 tbsp light brown sugar
  • 3 tbsp soy sauce use Tamari for gluten free
  • 1 tsp lemon grass paste optional

Instructions

  • Start with the slow cooked stage – Preheat the oven to 170c/350f. Place all of the ingredients from the slow cooked stage into a large oven-proof casserole pan. 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 in soup or Ramen.
  • Heat the vegetable 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 crisped. It takes about 6-7 minutes. Be careful as the oil will spit due to the fat on the meat.
  • Mix together the remaining sticky coating ingredients in a small boil and add to the frying pan. Bubble together, tuning the ribs to coat, until the sauce thickens to a sticky glaze.
  • Turn off the heat and serve the ribs with rice and stir-fried vegetables or salad.

Notes

Nutritional Information is per serving of short rib.

Nutritional Information

Calories: 405kcal | Carbohydrates: 21g | Protein: 29g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 928mg | Potassium: 617mg | Sugar: 18g | Vitamin A: 600IU | Vitamin C: 16.8mg | Calcium: 23mg | Iron: 3.8mg
Tried this recipe?Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!