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