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Drool-worthy Sticky Short Ribs


Fall-off-the-bone-meat in a mouthwatering sauce, served on sticky jasmine rice with greens.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 3:5 hours
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 2 kg thickly cut beef short ribs

2 Tbsp (30 ml) grated ginger
1 red chilli, thinly sliced
4 fat cloves garlic, crushed
½ C (125 ml) soy sauce
½ C (125 ml) oyster sauce
¼ C (60 ml) water
¼ C (60 ml) rice wine vinegar
½ C (125 ml) brown sugar
juice of 1 lemon

To serve
4 C cooked jasmine rice
100 g mixed greens (watercress, baby spinach and pak choi)
fresh coriander leaves
1 red chilli, sliced

Preheat the oven to 160 °C.

Place the ribs in a large baking dish. Mix all of the ingredients for the sauce together and pour over the ribs. Cover with foil, shiny-side down. Roast for about 3 hours or until the meat falls off the bone. It should be dark and caramelised.

Remove the meat from the sauce and wrap in foil to keep warm. Pour the sauce into a small saucepan and simmer, uncovered, to reduce and thicken the sauce to the desired consistency. Keep a watchful eye.

Serve the ribs in bowls with the jasmine rice and greens. Smother in sticky sauce. Garnish with coriander and chilli.