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

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