Perfect for mini ribs or boneless ribs.
Sticky Asian Beef Ribs
Eumundi Meats
6
10 minutes
6 hours 20 minutes
Beef short ribs braised in master stock, then glazed with soy, oyster and sweet chilli until sticky.
Ingredients
- 3kg Beef Short Ribs
- OR 2kg boneless short-rib beef
- 500ml Stock Merchant “Master Stock”
- 4 level tbsp. Sweet Soy Sauce /Kecap Manis
- 4 tbsp. Peter Watson Oyster Sauce
- 2 tbsp. Sweet Chilli Sauce
- 1 tbsp Peter Watson Sesame Oil
Directions
- Place short ribs in the pressure cooker/slow cooker. Pour over master stock. Cook short ribs as follows:
- Pressure cooker: high for 40 min. Slow cooker: 6 hours or until meat is tender.
- Remove ribs from stock and allow to cool. Preheat oven to 180 degrees Celsius. Place on a baking tray lined with baking paper. Combine soy sauce, oyster sauce, sweet chilli sauce and sesame oil in a small bowl. Baste short ribs thoroughly. Place in oven and cook for 20 minutes, basting every 5-7 minutes. Serve with wok-tossed Asian greens or an Asian inspired salad.