Beef short ribs are cut from the rib and plate section and are known for their rich marbling and connective tissue. When cooked slowly, they become deeply tender with intense beef flavour.
Beef short ribs are cut from the rib and plate section and are known for their rich marbling and connective tissue. When cooked slowly, they become deeply tender with intense beef flavour.
These sticky glazed beef short ribs in the oven are slow roasted until soft, then finished with a thick glaze that caramelises beautifully. The result is tender meat that pulls away from the bone with a glossy, flavour-packed coating.
Author:
Jaz K
Ingredients
1.5 to 2 kg beef short ribs
Salt
Freshly cracked black pepper
1 tbsp olive oil
½ cup beef stock
¼ cup soy sauce
2 tablespoons honey or brown sugar
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon apple cider vinegar
Directions
Step 1: Season the Ribs
Remove short ribs from the fridge 30 minutes before cooking. Pat dry and season generously with salt and pepper on all sides.
Step 2: Preheat and Sear
Preheat oven to 160°C. Heat a heavy oven-safe pan over medium-high heat with olive oil. Sear the ribs on all sides until browned to build flavour.
Step 3: Begin Slow Roasting
Transfer the ribs to a roasting tray if needed. Cover tightly with foil. Roast in the oven for 2.5 to 3 hours until the meat is tender and nearly falling off the bone.
Step 4: Prepare the Glaze
In a saucepan, combine soy sauce, honey, brown sugar, garlic, ginger, and beef stock. Simmer for 5 to 7 minutes until slightly thickened.
Step 5: Glaze and Caramelise
Remove foil from the ribs. Brush generously with the glaze. Increase oven temperature to 200°C and return ribs uncovered for 20 to 30 minutes, brushing once more halfway through. The glaze should become sticky and glossy.
Step 6: Rest Before Serving
Remove from the oven and rest for 10 minutes. Spoon extra glaze over the ribs before serving. Serve hot while the glaze is still glossy.
