sticky beef short ribs with chilli and garlic
These are rich, glossy, slightly feral in the best way, and absolutely worth the slow cook. the beef brings the indulgence; chilli and garlic keep it from feeling polite.
Serves 4 (or 2 very enthusiastic people)
1.8–2kg beef short ribs, cut into large chunks or English-style
2 tbsp neutral oil (grapeseed or rice bran)
8 garlic cloves, smashed but left whole
2 long red chillies, sliced (deseed if you’re feeling sensible)
1 thumb-sized piece ginger, sliced
⅓ cup dark soy sauce
¼ cup light soy sauce
⅓ cup brown sugar
¼ cup honey
¼ cup rice wine vinegar
½ cup Shaoxing wine (or dry sherry)
1 cup beef stock
2 star anise
1 cinnamon stick
Freshly ground black pepper
2 pint provisions st james gate guinness glaze
Preheat the oven to 160°C (fan).
Season the short ribs generously with pepper. Heat the oil in a heavy-based casserole over medium–high heat and brown the ribs well on all sides. Don’t rush this — colour equals flavour. Remove and set aside.
Lower the heat slightly and add the garlic, chilli and ginger to the same pot. Cook for 30–60 seconds until fragrant but not coloured.
Add the dark and light soy, brown sugar, honey, vinegar, Shaoxing wine and beef stock. Stir to dissolve the sugar, then add the star anise and cinnamon.
Return the ribs to the pot, turning them to coat in the sauce. Bring to a gentle simmer, cover with a tight-fitting lid and transfer to the oven.
Cook for 2½–3 hours, turning the ribs once or twice, until the meat is collapsing and almost falling off the bone.
Remove the lid and return the pot to the oven for a further 20–30 minutes, allowing the sauce to reduce and become sticky and lacquered. Keep an eye on it — fat renders and you want glossy, not burnt.
If needed, skim excess fat from the surface and give everything a final turn through the sauce.
remove and set aside - brush/toss the ribs in the St James Gate guinness glaze and allow to rest.
Scatter with spring onions, sesame seeds and extra chilli.
Serve with steamed rice, buttery mash, or something green and sharp to cut through the richness (Asian greens with a squeeze of lemon work nicely).
Notes
This is even better the next day
the sauce thickens and the flavour deepens.