Caramelized Slow Roast Asian Beef Short Rib

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Caramelized Slow Roast Asian Beef Short Rib

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These Caramelized Slow Roast Asian Beef Short Rib will make your house smell amazing! So tender and tasty - a great weekend dinner!
Ingredients
  • ½ tsp cinnamon
  • ¼ tsp cayenne
  • 2 tbsp dark brown sugar
  • 1 tbsp honey
  • 1 tbsp water
  • Sauce:
  • 3 cloves garlic - peeled and crushed
  • 400 ml tin of chopped tomatoes
  • 540 ml hot beef stock - (made from water plus 4 tsp Essential Cuisine Concentrated Beef Stock)
  • 1 tbsp Worcestershire sauce - use a gluten-free version if needed
  • 1 tbsp brown sauce/HP Sauce/A1 Steak sauce - use a gluten-free version if needed
  • 1 tbsp light brown sugar
  • Serve With:
  • 1 tsp chilli flakes
  • Small bunch freshly chopped coriander - (cilantro)
  • Boiled rice
Instructions
  1. Heat oven to 140C/275F
  2. Heat oil in a large casserole pan on a high heat. Season the short ribs with salt and pepper, place in the pan and then brown on all sides (takes about 6-8 mins). Take the short ribs out of the pan and place on a plate.
  3. 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.
  4. 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.
  5. 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).
  6. After three hours, take out of the oven and give everything a little stir.
  7. Spread the rest of the glaze on the short ribs, sprinkle with the light brown sugar. Turn up the oven to 200C/400F and cook uncovered for 20-30 minutes until the short ribs are dark and sticky looking.
  8. Take out of the oven, sprinkle with chilli flakes and fresh coriander and serve with boiled rice.

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