This recipe was sponsored by Essential Cuisine stock – Tastes just like homemade. After cooking two turkeys already this month, and knowing we’re going to be having at least a week of turkey leftovers after the big day, I thought it would be a good idea to get some red meat in there. Slow cooked… ..tender…. ..caramelized…… ..chunks of beef short rib to be precise. What’s not to love about all of those words!
Our local butcher always supplies the most humongous short ribs - each rib could easily feed two people (not that I’m willing to share of course). Chris was drooling before I even started cooking them!! The short ribs are lightly seasoned before being browned, then brushed with a spicy glaze and cooked in the oven in a pan of simmering spicy tomatoes and beef stock.
So delicious you could stop at that point and serve them, but I like to brush with more glaze and some soft brown sugar, before placing back in the oven to caramelize perfectly. Check out the video here below. It’s a comforting, luxurious dish, which in my opinion, calls for a luxurious stock. I used Essential Cuisine liquid stock, which honestly and truly (I know they sponsored this post, but I can write whatever I like) is the best shop-bought stock I’ve ever tasted. They first sent me some of their powdered stock last year (I made this leftover turkey risotto - one of our early videos!), and couldn’t believe how much proper meaty flavour could come from a powder. I used all of the pots they sent me (beef, chicken, turkey and savoury/vegetable) in ultra quick time and then went to buy more. Currently they’re available in delis/farmshops, Lakeland and Booths (I’m hoping they’ll start stocking them in regular supermarkets soon, so I don’t look like a crazy lady, filling my basket up with stock when I spot some in a deli).
The concentrated liquid stock is a new addition to the range, and just as tasty. It’s also gluten free (as is the powdered version). If you want to make this whole recipe gluten free, just be sure to use gluten free brown sauce and Worcestershire sauce.
Can I make it in the Slow cooker?
Yes, cook up to the beginning of step 5, then add the tinned tomatoes, stock, Worcestershire sauce, and brown sauce. Bring to the boil then transfer to the slow cooker. Place the short ribs on top of the sauce. Place the lid on and cook for 6-8 hours on low. Once cooked, you can serve the short ribs as they are, or you can brush the rest of the glaze on the ribs and sprinkle on the brown sugar, then grill (broil) for a few minutes to get a nice dark glaze on the ribs. Serve with the sauce and sprinkle on chilli flakes and fresh coriander and serve with boiled rice.
The Caramelized Slow Roast Asian Beef Short Rib Recipe:
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