A plate serving braised short ribs, spring onion & coriander

Braised short ribs, spring onion & coriander

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Prep: 30 mins Cook: 4 hrs, 30 mins

More effort

Serves 6

Treat loved ones to this extra-special centrepiece dish that matches punchy Asian flavours such as coriander, ginger, chilli and spring onions with beef ribs

Nutrition and extra info

Nutrition: Per serving

  • kcal681
  • fat48g
  • saturates20g
  • carbs23g
  • sugars22g
  • fibre2g
  • protein26g
  • salt2.3g
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Ingredients

  • 1 rack beef short ribs
  • 400ml red wine

For the spice mix

  • 2 tsp smoked paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tbsp light brown soft sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground black pepper
  • 1 tsp chilli powder
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

For the barbecue sauce

  • thumb-sized piece ginger, sliced
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ red onion, sliced
  • 25g light brown soft sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 50ml red wine vinegar
  • 25g French mustard
  • 175g tomato ketchup
  • 175g brown sauce

To serve

  • ½ small pack coriander, leaves picked and chopped
  • 2 spring onions, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 jalapeño or large green chillies, thinly sliced
  • 1 tbsp, toasted sesame seeds
  • 1 lime, thinly sliced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. Heat oven to 140C/120C fan/gas 1. Stir together the ingredients for the spice mix with 1 tsp fine salt. Rub the spice mix all over the ribs, put in a roasting tin and pour over the wine. Cover with foil and cook in the oven. Cook for 4 hrs.
     

  2. Meanwhile, make the barbecue sauce. Fry the ginger, spring onions and red onion for about 10 mins. Add all the other ingredients and bring to a simmer, then blitz into a smooth sauce using a stick blender.

  3. Remove the ribs from the oven and strain off the liquid. At this point, you can cover and leave the ribs overnight, keeping the wine separate in the fridge to be skimmed in the morning. If cooking immediately, skim the fat from the liquid. Turn oven up to 180C/160C fan/gas 6. Keep the ribs covered and reduce the liquid on the hob for 5-10 mins, then whisk in the barbecue sauce.

  4. Brush the ribs all over with the barbecue glaze (you will have some remaining to serve alongside the ribs later), then return to the oven for 15 mins.

  5. Serve scattered with the coriander, spring onions, chillies and sesame seeds.

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