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Sticky beef short ribs

Sticky beef short ribs

 Serves 4  


  • 1 tablespoon peanut oil  
  • 1.8 kg Our Farm Angus Beef Short ribs 
  • 2 tablespoons hoisin sauce  
  • 2 tablespoons tomato sauce  
  • ¼ cup barbecue sauce 
  • 1 tablespoon white sugar  
  • 2 tablespoons soy sauce 
  • 750ml Our farm beef bone broth  
  • 5 garlic cloves, peeled  
  • 1 long red chili, sliced 
  • White rice, lime wedge and coriander leaves to serve 


Step 1

Preheat oven to 160°C. 

Heat oil in a large cast iron pot over medium high heat. Season beef short ribs with salt flakes and cook beef for 2 minutes on each side or until browned. 

Step 2

In a bowl combine, hoisin, tomato sauce, barbecue sauce, sugar, soy sauce, beef bone broth and garlic.  

Step 3

Add broth mixture into the pot and cover with a lid. Place into the oven and cook for 3-4 hours or until beef is tender and falling off the bone. Remove from the oven.  

Using a spoon remove any oily fats that come to the surface and discard. Saving all the beautiful juices to serve.  

Step 4

Serve with white rice and top with beef short ribs and all the beautiful juices in the tray. Squeeze with lime wedge and scatter with coriander leaves.