Recipe: Asian Beef Short Ribs


Jamie has always been a fan of big "man food". When eating out in restaurants he'll often opt for steak, burgers or ribs. So when designing a dish perfect for him... it had to be sticky ribs. and what's bigger and better than pork ribs? Beef ribs of course!


  • 3 cloves garlic
  • 1 knob fresh ginger
  • 1 red chilli
  • 2 star anise
  • 150 ml light soy sauce
  • 225 g brown sugar
  • 1 kg beef short ribs
  • 2 sweet potatoes
  • 1 drizzle veg oil
  • 1 squeeze wasabi
  • 1 shot rice wine vinegar
  • 1 bunch fresh coriander
add garlic and ginger

Step 1

Add Garlic And Ginger

Peel and crush the garlic and grate the ginger into a large saucepan with a lid.

slice chilli

Step 2

Slice Chilli

Slice the chilli and add to the bowl with the star anise, sugar and soy sauce.

marinate ribs

Step 3

Marinate Ribs

Submerge the ribs into the marinade and leave for anywhere between 1 and 6 hours.

cook ribs

Step 4

Cook Ribs

Preheat the oven to 140°C. Pour 2 glasses of water over the marinated ribs and place into the oven to cook for 3 hours.

cut sweet potato

Step 5

Cut Sweet Potato

Cut the sweet potato into even looking chip shapes that are approximately 1cm diameter.

season and add wasabi

Step 6

Season And Add Wasabi

Whisk together the oil and wasabi in a bowl and add the chips. Toss them to coat, adding a pinch of salt and pepper, then arrange on a lined baking tray.

bake sweet potato

Step 7

Bake Sweet Potato

Remove the ribs from the oven once cooked and turn the temperature up to 220°C. Bake the sweet potato fries for 25 minutes until crispy and golden.

remove ribs from liquid

Step 8

Remove Ribs From Liquid

Scoop the ribs from the liquid, transfer to a plate and cover with tin foil to keep warm.

reduce marinade

Step 9

Reduce Marinade

Reduce the marinade to a thicker consistency and splash in a shot of rice wine vinegar.


Step 10


Serve the ribs on a platter to share with the sauce dribbled over and sweet potato fries on the side, scattering everything with freshly picked coriander leaves. Serves 2



Delicious! Served with mashed sweet potato and grilled vegetables.


The first attempt at firing up the Smoker. This rib recipe is a great way to get your Sunday Dinner changed up. Serve with Sweet Potato Discs and Corn on the Cob for the ultimate flavour sensation.


An absolute favourite at bbq's we have, they take a fair amount of time to prepare, but after that they can be kept in the fridge until they are ready to be eaten. Then it's Just a simple case of reheating them on the grill and glazing them with the Spicy Rum Sauce on my profile. This is our take on DJ BBQ's Rad Rum Ribs, after many many trials and tastings


A lovely sticky caramel finishing sauce that adds a bit of sweetness and a bit of fiery heat to any dish, and can be stored in the pantry for when it's needed.


Traditional spice of Argentina - "chimichurri". It's a mix chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar.

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