Sticky Asian Beef Short Ribs
Incredibly tender, fall-off-the-bone meat, these full-flavoured sticky ribs are a great alternative cut when hosting this summer. With lashings of soy, garlic, ginger and Chinese five spice, these ribs offer some vibrant, aromatic flavours to the BBQ table.
Sticky Asian Beef Short Ribs
Incredibly tender, fall-off-the-bone meat, these full-flavoured sticky ribs are a great alternative cut when hosting this summer. With lashings of soy, garlic, ginger and Chinese five spice, these ribs offer some vibrant, aromatic flavours to the BBQ table.
- Serves: 4
- Prepare: 10 Minutes
- Cook: 3 Hours
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Ingredients
- oil, for frying
- 4 organic beef short ribs, approx. 1.5kg
- 1 red onion, thinly slices
- 4 tbsp soy sauce
- 1 tbsp garlic puree
- 2 tbsp chilli sauce
- 3 tbsp soft brown sugar
- 1/2 tbsp Chinese five spice
- 1 large thumb ginger, finely grated
- 750ml beef stock
For The Sauce
- 2 tbsp soft brown sugar
- 1 lime, juice & zest
To Serve
- 5g fresh coriander, roughly chopped
- 2 spring onions, roughly sliced
- 1 red chilli, roughly sliced
- 1 lime, cut into wedges
Method
- Place a large hob-proof casserole pan or saucepan with a lid over a high heat and add the oil. Once the oil is hot, add the ribs and brown on all sides before removing from the pan and setting aside.
- Add a little more oil to the pan and lower the heat to medium. Add the sliced onion and fry for 3 - 4 minutes until they start to soften
- In a separate bowl combine the soy sauce, garlic puree, chilli sauce, brown sugar, five-spice and ginger. Add the browned ribs back to the pan along with the soy marinade and stir to incorporate all the ingredients
- Pour in the stock ensuring the ribs are completely covered and turn up the heat. Once the stock starts to boil, bring down the heat to a very low simmer. Place on the lid and allow to cook on the hob gently for 2.5 hours, stirring occasionally. Alternatively, place on lid and put in the oven at 150°C/gas 4 for the same time
- Once the ribs have cooked, feel tender to touch and are starting to fall off the bone, carefully remove from the pot, set aside and cover with some foil to keep warm whilst you make the sauce.
- Skim the cooking liquid of any residual fat or oil and discard. Add the sugar and lime zest & increase the heat - you want to achieve a rapid boil. Allow the sauce to reduce for around 20 - 30 minutes until it is thick and glossy and starts to coat the back of the spoon
- Once the sauce has reduced either return the ribs to the sauce, coat and serve the ribs delicate and tender or place the ribs in a roasting tin pour over half the sauce to coat and place on a medium BBQ or under a hot grill for 2 - 3 minutes to crisp and char. Once a nice crust forms, drizzle over the remaining sauce
- To finish, sprinkle the ribs with coriander, spring onions and chilli and serve alongside lime wedges
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Frequently asked questions
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Beef is a nutrient dense food and one of our best sources of high-quality protein and essential nutrients like iron, zinc and vitamin B12 - organic grass-fed beef is leaner and higher in protein and will give a more distinctive taste. Organic grass-fed beef truly tastes how beef should - full of ‘meaty’ flavour as a result of a natural diet, free of chemicals and hormones and a slow growth to full maturity.
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By definition, organic beef in the UK is fed on a diet predominantly made up of grass. However this won't necessarily make it 100% grass fed, this is not an organic standard. We supplement our organic beef’s diets when grass alone isn’t up to doing the job. As part of our regular crop rotation, we plant some cereals, such as barley, alongside nutritious legumes like peas. These can be grown together in the same field and harvested as a ‘whole crop’. That means the stalk and seed are cut and stored together, so there’s no by-product and no waste. It also means the cattle get a balanced meal with plenty of roughage.
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Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery. Coombe Farm Organic is certified organic by the Soil Association.