Sticky Hot Honey Beef Short Ribs
Beef short ribs braised four hours until they slide off the bone, then glazed with hot honey and soy for the last ten. Serves four, mostly unattended.
- Hero ingredient
- Beef
- Time
- 4 hr 30
- Yield
- Serves 4
Made with
Sweet Sting Hot Honey
$11.95 · 330g
Goes well with
Sweet Sting Superhot
The glaze can carry it. Start with half and taste before you commit.
Ingredients
- 1.5kg beef short ribs, bone in
- 2 onions, roughly chopped
- 500ml beef stock
- 200ml red wine
- 4 tbsp Sweet Sting Hot Honey
- 2 tbsp soy sauce
- 1 tbsp tomato paste
- Mashed potato, to serve
Method
- 01
Season the ribs hard and brown them on every side in a heavy casserole. Take your time — this is where the colour comes from.
- 02
Soften the onion in the same pot, stir in the tomato paste, then pour in the wine and let it reduce by half.
- 03
Stock in, ribs back, lid on. 150°C fan for four hours, until a fork goes in with no resistance at all.
- 04
Lift the ribs out. Skim the fat, then boil the liquid down hard with the hot honey and soy until it coats a spoon.
- 05
Brush the ribs and give them 10 minutes at 220°C fan to lacquer. Any longer and the honey catches.
