Ingredients
- 1 tbsp oil
- 6 Welsh Beef short ribs
- 500ml beef stock
- 2 tsp paprika
- Salt and pepper
- 4 cm piece fresh ginger, grated
- 3 cloves garlic, grated
- 1 tbsp apple cider vinegar
- 1 tbsp dark brown sugar
For the sticky coating:
- 4 cm piece fresh ginger, grated
- 1 red chilli, finely chopped
- 2 tbsp honey
- 3 tbsp reduced salt soy sauce
- 2 tbsp hoisin sauce
To garnish:
- Spring onions
- Sesame seeds
210
Cooking Time
25
Prep Time
4
Serves
- Pre heat the oven to 170C, 140 C Fan, Gas 3
- Place the oil in a frying pan and heat, add the ribs and fry all over to brown and crisp the surface.
- Place the stock, paprika, seasoning, ginger, garlic, vinegar and brown sugar in casserole dish and stir well. Add the ribs and cover the dish tightly with foil or a lid.
- Place in the oven and cook for approximately 3 hours until the meat is very tender but not falling off the bone. When cooked carefully remove the ribs from the stock, retain the liquid if you wish to thicken to make a sauce.
- In a small bowl mix together to ingredients for the sticky coating sauce then place in a frying pan and bring to the boil. Add the ribs and spoon the sauce all over the ribs, heat for a few minutes until the ribs are really sticky.
- Serve scattered with sesame seeds and spring onion slices or curls.
- Delicious served with a slaw.
