Sticky beef short ribs

Recipe from: 24 August 2015
recipe, beef, ribs

Ingredients 12
Servings 6
Time 00:15

Ingredients

  • 1
    kg
    beef short ribs
  • 4
    Tbs
    vegetable oil
  • 4
    cm
    fresh ginger, peeled & finely sliced
  • 5
    cloves
    garlic, finely sliced
  • 1/2
    cup
    shaoxing rice wine or dry sherry
  • 2
    large ripe tomatoes, seeded & finely diced
  • 1/2
    cup
    white sugar
  • 80
    ml
    light soya sauce
  • 1/2
    cup
    tamarind water
  • 2
    Tbs
    Korean soya-bean paste (doenjang) or substitute (see above)
  • 2
    Tbs
    oyster sauce
  • 1
    l
    water
 

Method

02:45
 
Heat 2 tbsps. of the oil in a large saucepan (one with a lid), add the short ribs in batches and brown thoroughly, place the meat to one side.

Clean the saucepan and then heat until smoking, pour in the remaining vegetable oil and then add the sliced ginger and garlic, followed by a pinch of sea salt, stir-fry for 30 seconds and then add the shaoxing/dry sherry. Deglaze the saucepan and then add the diced tomatoes. Simmer rapidly for a couple of minutes.

Stir in the sugar and cook for 5 minutes or until the sugar begins to caramelise a little, add the tamarind water, soya-bean paste, oyster sauce and light soya sauce.

Return the beef to the saucepan and then cover with water, give everything a good stir. Make sure that all the short ribs are covered by the water, bring to a boil and then reduce to a steady simmer. Cover and cook for 2 hours or until the ribs are fork tender.

Once cooked, skim the braising liquid to remove any impurities.

When you are ready to serve the dish, remove the ribs and place the sauce over a high heat. Reduce the sauce until thick and glossy. Return the ribs to the saucepan and continue cooking for a couple of minutes until the meat is coated in the sticky sauce.

Serve immediately.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
 

Read more on: recipe  |  beef  |  ribs
 

You might also Like

NEXT ON FOOD24X

Nana pudding

2017-10-16 15:51
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.