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Slow-cooked, soy-glazed short ribs
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4cm piece root ginger, peeled and roughly chopped
4 cloves garlic
4 tbsp hoisin sauce
2 tbsp soy sauce
1 tbsp clear honey
2 tbsp vinegar, such as white wine or cider vinegar
4 Waitrose British Beef Short Ribs, about 1.4kg
150ml hot water
1. Place the ginger and garlic in small food processor and whizz to make a paste. Add the hoisin, soy sauce, honey and vinegar, and whizz again until smooth.
2. Spoon the marinade over the ribs, rubbing in until well coated. Leave to marinate in the fridge for 1-2 hours, or more if you are preparing ahead of time.
3. Preheat the oven to 180ºC, gas mark 4. Place the ribs snugly in a roasting tin with any excess marinade poured over. Cover tightly with foil and roast for 2½ hours until very tender. Remove the foil, stir the hot water into the pan juices and cook for a further 15 minutes until nicely browned.
4. Transfer the ribs to a serving dish. Strain off any excess oil from the sauce, then pour the sauce over the ribs to serve, with a garnish of sliced chilli and coriander leaves.
Once the foil has been removed, the ribs can be browned on a barbecue while the sauce finishes off in the oven.
Typical values per serving:
This recipe was first published in May 2016.