Slow Cooked Beef Short Ribs (Asian Style)

Delicious Asian Braised Short Ribs

Course Dinner, Main Course

Cuisine Asian, Australian

Prep Time 10

Cook Time 3 30

Total Time 3 40

Servings people

Calories 93kcal

Author AnotherFoodBlogger

Peel & smash garlic, slice ginger, smash and chop lemongrass
Mix all sauce ingredients together
Place ribs in a baking tray flesh side down and pour sauce over them
Cover and marinade in the fridge for minimum 2 hours or overnight
Heat oven to 150c and cover ribs with baking paper and tinfoil. Cook for 3-3.5hrs until ribs are fork tender
Increase the heat to 210c, turn ribs over so they are flesh side up and cook for another 30 minutes – basting every 10mins (this helps gets a nice sticky glaze)
If your sauce is too liquidy then mix 1 tsp cornflour with 1 tbsp water and stir it through, cook for another 10 minutes
Serve with rice and/or smashed cucumber salad

the longer you marinate them, the more flavour the ribs will take on, so if you can do it the night before, the better 😉
add more or less gochujang to make it more/less spicy. 2 tbsp for me, was the right balance for everyone's taste buds
you can cook this dish in advance and reheat it in the oven @ 150c for 30-40mins or until ribs are cooked through
slow cooking is never the same every time so check your ribs after 2.5 hours and if they need more or less time for them to me melt in your mouth, do so at the lower temp of 150c