short rib on the bone

Double cooked short ribs with a sticky sweet-sour glaze served with a pineapple, cucumber and radish slaw /or bean salad. Short rib is first cooked in the oven or Instant pot to tenderise and then finished off by baking in the oven until sticky and tender.

Click here for the downloadable recipe.



INGREDIENTS

Beef

1 kg Beef short ribs, 3 ribs attached and frenched

1 teaspoon Salt

½ teaspoon White pepper

1 tablespoon Sunflower oil

4 cups Beef stock

2 tablespoons Soya sauce

1 tablespoon Ginger, freshly grated

2 cloves Garlic, crushed

1 tablespoon White vinegar

2 tablespoons Brown sugar

Glazing

¼ cup Soya sauce

¼ cup Tomato ketchup

2 teaspoons Ginger, freshly grated

1 teaspoon Lemongrass, finely chopped

2 tablespoons Honey

2 tablespoons Brown sugar

2 tablespoons White vinegar

METHOD

Preparing the beef short ribs in the oven:

  1. Pre-heat the oven to 160°C. Season the short ribs on all sides with salt and pepper. Set it aside.

  2. Add the oil to a large oven proof saucepan over medium to high heat. Brown and sear the short ribs for 3-4 minutes on each side. Place the seared meat on a plate. Once all the ribs have been seared, drain the fat.

  3. Return the ribs to the pot and add the beef stock, soya sauce, ginger, garlic, white vinegar and brown sugar and bring to the boil. Cover the saucepan and place in the oven for 180 minutes. Turn the meat after 90 minutes and baste with the cooking liquid.

  4. Remove the saucepan from the oven, check if the meat is tender. Carefully remove the short ribs using tongs from the saucepan. Use the cooking liquid as additional sauce or as stock for a soup.

    Preparing the beef short ribs or instant pot:

  5. Season the short ribs on all sides with salt and pepper. Set it aside.

  6. If using the instant pot add the oil to the instant pot and heat up on the sauté setting (medium). Brown and sear the short ribs in batches for 3-4 minutes on each side, be careful not to crowd the pot. Place the seared meat on a plate while cooking the next batch. Once all the ribs have been seared, drain the fat.

  7. Return the ribs to the pot and add the beef stock, soya sauce, ginger, garlic, white vinegar and brown sugar and bring to the boil. Close the instant pot and select the pressure cook setting, high for 30 minutes.

  8. Release the pressure and carefully remove the short ribs using tongs from the pot. Use the cooking liquid as additional sauce or as stock for a soup.

    Preparing the glazed short ribs:

  9. Pre-heat the oven to 200°C.

  10. Mix the soya sauce, ketchup, ginger, lemongrass, honey, brown sugar and white vinegar together to make the glaze.

  11. Place the glaze mixture in a shallow oven proof pan and bring to the boil over medium heat.

  12. Add the cooked short ribs to the pan and turn to coat the ribs in the sticky glaze. Place in the oven and bake for 15 minutes until brown and sticky.

  13. Serve with a pineapple and radish slaw or a bean salad of your choice.

  14. If the short ribs fit into the instant pot the cooking time will be reduced to 30 minutes.