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Slow-cooked, soy-glazed short ribs

15th October 2018 By Teresa

Slow-cooked, soy glazed short ribs

Well, I was sceptical that this dish would live up to expectations for a cheapish cut of meat but these slow-cooked, soy-glazed short ribs are really rich in flavour and depending on how much chilli you add, it packs a spicy punch too. Serves 4.

Ingredients

  • 4cm chuck of root ginger, peeled and roughly chopped
  • 4 cloves garlic
  • 4tbsp hoisin sauce
  • 2tbsp soy sauce
  • 1tbsp clear honey
  • 2 tbsp vinegar, (white or cider vinegar)
  • 4 British beef short ribs (about 1.4kg)
  • 150ml hot water
  • chilli, sliced
  • handful coriander leaves

Method

  1. Check your top oven is around 180ºC.
  2. Place the ginger and garlic in small food processor and whizz to make a paste. Add the hoisin sauce, soy sauce, honey and vinegar. Whizz until smooth.
  3. Spoon the marinade over the ribs, rubbing in until well coated. Leave to marinate in the fridge for 1-2 hours, or longer if you want to make ahead.
  4. Place the ribs closely together in a roasting tin and pour over any excess marinade. Cover the tin tightly with foil. Roast for 3 hours until tender.
  5. Remove the foil, stir in the water to dilute the pan juices and cook for a further 15 minutes until nicely browned.
  6. Remove from the oven and transfer to a serving dish, straining off excess oil from the sauce. Sprinkle with the sliced chilli and coriander leaves to serve.

 

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Filed Under: Dinner, Everhot basic cooking, Lunch, Recipes, Slowcooking Tagged With: beef, chilli, meat

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