Caramelized Slow Roast Asian Beef Short Rib ( Gluten Free )

These Caramelized Slow Roast Asian Beef Short Rib will make your house smell amazing! So tender and tasty – a great weekend dinner!

Prep Time: 10 mins| Cook Time: 4 hrs | Total Time: 4 hrs 10 mins

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Ingredients

• 1 1/2 tbsp vegetable oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 meaty beef short ribs
• 1 large red onion peeled and diced

Spicy Glaze:

• 1 1/2 tsp smoked paprika
• ½ tsp cinnamon
• ¼ tsp cayenne
• 2 tbsp dark brown sugar
• 1 tbsp honey
• 1 tbsp water

Sauce:

• 3 cloves garlic peeled and crushed
• 400 ml tin of chopped tomatoes
• 540 ml hot beef stock (made from water plus 4 tsp Essential Cuisine Concentrated Beef Stock)
• 1 tbsp Worcestershire sauce use a gluten-free version if needed
• 1 tbsp brown sauce/HP Sauce/A1 Steak sauce use a gluten-free version if needed
• 1 tbsp light brown sugar

Serve With:

• 1 tsp chilli flakes
• Small bunch freshly chopped coriander (cilantro)
• Boiled rice

Instructions

1. Heat oven to 140C/275F
2. Heat oil in a large casserole pan on a high heat. Season the short ribs with salt and pepper, place in the pan and then brown on all sides (takes about 6-8 mins). Take the short ribs out of the pan and place on a plate.
3. Turn the heat down to low, place the diced onion into the pan, season with a pinch of salt and pepper and gently cook for 5 minutes, stirring regularly until softened.
4. Whilst the onions are cooking, make the glaze by mixing the paprika, cinnamon, cayenne, dark brown sugar, honey and water in a small bowl. Spread half of it over the short ribs.
5. Add the garlic to the onions and give a stir. Allow to cook for 30 seconds, then add the tinned tomatoes, stock, Worcestershire sauce, and brown sauce. Bring to the boil and then place the short ribs on top. Place a lid on the pan and place in the oven for 3 hours (check it occasionally. If it starts to look too dry, add in a splash of water).
6. After three hours, take out of the oven and give everything a little stir.
7. Spread the rest of the glaze on the short ribs, sprinkle with the light brown sugar. Turn up the oven to 200C/400F and cook uncovered for 20-30 minutes until the short ribs are dark and sticky looking.
8. Take out of the oven, sprinkle with chilli flakes and fresh coriander and serve with boiled rice.

Nutritional Information