Sticky Glazed Beef Short Ribs in the Oven
Introduction
Sticky glazed beef short ribs are a crowd favourite, all deep, tender meat under a glossy, caramelised glaze. Cooked slowly in the oven until the meat is pull apart soft, then finished with a sticky glaze that lacquers the outside, they hit the sweet, savoury, and rich notes all at once. No smoker needed.
Use meaty beef short ribs with good marbling. Braise low and slow, then glaze and blast to finish.
Ingredients
For 4 servings
- 1.5kgbeef short ribsbone-in
- 2 tspsalt
- 1 tspblack pepper
- 250mlbeef stock
- 80mlsoy saucefor the glaze
- 60mlhoney or brown sugarfor the glaze
- 2 tbsptomato pastefor the glaze
- 2 clovesgarliccrushed, for the glaze
- 1 tbsprice vinegarfor the glaze
Utensils
5 items to gather · Tap to tick off
- Deep oven tray
- Foil
- Small saucepan
- Basting brush
- Chopping board
Cooking Steps
Season and start
Season the ribs with salt and pepper, sit them in a deep tray with the stock, and cover tightly with foil.
Slow cook
Cook in a 160°C oven for 2.5 hours until the meat is tender and pulling from the bone.
Make the glaze
Simmer the soy, honey, tomato paste, garlic, and vinegar in a small pan until thickened and glossy.
Glaze
Drain the ribs, brush generously with the glaze, and return to a 220°C oven for 15 to 20 minutes, brushing again, until sticky and caramelised.
Rest
Rest for 10 minutes.
Serve
Serve with extra glaze spooned over.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
How do you cook beef short ribs in the oven? +
Braise bone-in short ribs covered with a little stock at 160°C for about 2.5 hours until tender, then glaze and blast at 220°C to caramelise. The low, slow phase melts the connective tissue, while the high heat at the end sets the sticky glaze. No smoker is needed for tender, flavourful ribs.
How long do short ribs take in the oven? +
Beef short ribs need around 2.5 hours covered at 160°C to become tender, plus 15 to 20 minutes uncovered at 220°C to set the glaze. They are ready when the meat pulls easily from the bone. Thicker, meatier ribs may need a little longer, so check tenderness before glazing.
What makes short ribs sticky? +
A glaze of soy, honey or sugar, tomato, garlic, and a little vinegar reduces into a glossy, sticky coating. Brushed onto the cooked ribs and caramelised under high heat, the sugars lacquer the surface. Watch them closely at this stage, since the sugars catch and burn quickly.
Should you braise short ribs before glazing? +
Yes. Braising the ribs first, covered with stock at a low temperature, tenderises the tough meat and renders the fat. Only then do you glaze and crisp them at high heat. Trying to glaze raw ribs would burn the sugars long before the meat became tender.
Can you make sticky short ribs ahead? +
Yes. Braise the ribs a day ahead and refrigerate, then glaze and finish in a hot oven before serving. This splits the work and lets the flavours settle, and the chilled ribs hold their shape well when glazed. Make the glaze fresh or ahead, as it keeps well.
