Serves: 4–6

Ingredients

  • 2–3 kg beef short ribs
  • Salt and freshly ground black pepper
  • 3 tbsp vegetable oil
  • 4 cloves garlic, minced
  • 1 thumb-sized piece of fresh ginger, grated
  • 1 cup soy sauce
  • ½ cup brown sugar
  • ¼ cup honey
  • ¼ cup rice vinegar
  • 2 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 1 cup beef stock

Method

  1. Preheat & Prep
    Heat oven to 150°C. Pat ribs dry with paper towel, then season generously with salt and pepper.
  2. Sear the Ribs
    In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear ribs in batches until a deep golden-brown crust forms. Transfer to a plate.
  3. Build the Flavour Base
    In the same pot, reduce heat to medium. Add garlic and ginger, cooking for 1–2 minutes until fragrant.
  4. Create the Sauce
    Stir in soy sauce, brown sugar, honey, rice vinegar, hoisin sauce, sesame oil, and beef stock. Scrape up any browned bits from the bottom for extra flavour.
  5. Slow-Bake Until Tender
    Return ribs to the pot, turning to coat well. Cover tightly with foil or a lid, then transfer to the oven. Bake for 3½ hours, or until the meat is fall-apart tender.
  6. Reduce the Sauce
    Remove ribs from the pot and set aside. Place the pot over medium heat and simmer the sauce until thick and sticky.
  7. Final Roast for a Bark
    Brush reduced sauce generously over the ribs. Increase oven temperature to 220°C and roast for 10 minutes until the surface caramelises into a delicious bark.
  8. Serve
    Drizzle with extra sauce from the pot and serve hot with steamed rice or Asian greens.

For more tips and tricks check out Blake’s full chat with Leah and Dan below!