Korean Sticky Chicken & Rice Bowls
Serves 4. Ready in 35 min.
Slow-Cooked Beef Short Ribs
Short ribs are not here to pretend they're a lettuce leaf. They're rich, they're gorgeous, and when you braise them with tomato, stock and thyme until they fall off the bone, they're worth every minute. The trick is trimming, skimming and getting the portions right.
- Serves
- 6
- Prep
- 20 min
- Cook
- 3 hr 15 min
- Total
- 3 hr 35 min
Per serving, estimated
- Calories
- 339
- Protein
- 21g
- Carbs
- 8g
- Fat
- 25g
- Fibre
- 2g
Worked out from the ingredients as listed. Not lab-tested, and brands vary, so check your own labels if you are tracking closely.
Ingredients
- 1.2 kg bone-in beef short ribs, excess fat trimmed
- 10 ml olive oil
- 1 onion, diced
- 3 garlic cloves
- 2 carrots, chopped
- 20 g tomato paste
- 250 ml beef stock
- 200 ml passata
- 15 ml Worcestershire sauce
- 2 tsp fresh thyme
- 1 tbsp cornflour, optional
Method
- Heat oven to 160°C. Brown trimmed ribs in oil, then set aside.
- Sauté onion, garlic and carrots; stir in tomato paste.
- Add stock, passata, Worcestershire and thyme; return ribs.
- Cover tightly and braise 3-3½ hours until tender.
- Skim fat from sauce, remove bones and portion cooked meat evenly; reduce sauce if needed.
