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Caramelized Slow Roast Asian Beef Short Rib

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!
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course dinner
Cuisine American, Asian, British
Servings 4 very hungry people
Calories 584 kcal

Equipment

  • large casserole pan

Ingredients
  

  • 1.5 tablespoon oil
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper
  • 4 pieces meaty beef short ribs
  • 1 large red onion peeled and diced
  • 1.5 teaspoon smoked paprika for glaze
  • 0.5 teaspoon cinnamon for glaze
  • 0.25 teaspoon cayenne for glaze
  • 2 tablespoon dark brown sugar for glaze
  • 1 tablespoon honey for glaze
  • 1 tablespoon water for glaze
  • 3 cloves garlic peeled and crushed
  • 400 g tin of chopped tomatoes
  • 540 ml hot beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sauce or HP Sauce/A1 Steak sauce
  • 1 tablespoon light brown sugar
  • 1 teaspoon chilli flakes for serving
  • 1 small bunch freshly chopped coriander for serving
  • boiled rice for serving

Instructions
 

  • Heat oven to 140C/275F (fan).
  • Heat oil in a large casserole pan on high heat. Season the short ribs with salt and pepper, place in the pan, and 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, and sprinkle with the light brown sugar. Turn up the oven to 200C/400F (fan), 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.

Nutrition

Serving: 1portionCalories: 584kcalCarbohydrates: 24gProtein: 51gFat: 30gSaturated Fat: 14gCholesterol: 146mgSodium: 841mgFiber: 2gSugar: 18g
Keyword Asian cuisine, beef short ribs, Caramelized Slow Roast Asian Beef Short Rib, slow roast, tender beef, weekend dinner
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