These sweet, sticky slow-cooked short ribs use a fail‑proof method for fall‑apart meat packed with flavour. First they simmer gently in a seasoned stock in the oven, then they’re briefly pan‑fried to crisp the edges and finally tossed in an Asian‑inspired sticky glaze.
“What the actual heck?! This recipe is SO AMAZING! I served it over coconut lime rice and edamame and I’d pay many many dollars for this meal at a restaurant. I can’t stop talking about it. I skipped the lemongrass paste because I didn’t have any. But seriously, so so good.”
– Kat
Nicky’s Notes
Cook the ribs low and slow until the meat is practically falling off the bone, then pan‑fry them briefly to crisp the fatty edges. Finish by coating them in a sticky, flavourful glaze right at the end.
This two‑stage technique—long, gentle braising followed by a quick high‑heat finish—works brilliantly on fattier or tougher cuts, transforming an inexpensive joint into something restaurant‑worthy. The slow cooking renders most of the fat and makes the meat melt‑in‑the‑mouth; the pan fry brings texture and colour.
Table of Contents
- Nicky’s Notes
- 📋 Ingredients for the slow-cooking stage
- 📋 Ingredients for the sticky glaze
- 🧑🍳 Abbreviated Recipe
- 🍽️ What to serve them with
- 📺 Watch how to make it
- Sweet and Sticky Slow-Cooked Short Ribs Recipe
- Can I make it ahead?
- Can I use my slow cooker?
- 🍲 More slow-cooked recipes
📋 Ingredients for the slow-cooking stage
***Full recipe with quantities and steps in the recipe card below***
The short ribs are cooked gently in a seasoned beef stock until fall‑apart tender. After braising, they’re removed and briefly fried to give the edges a golden, crisp finish. The final step is coating them in a sticky glaze that clings to each piece.
📋 Ingredients for the sticky glaze
The sticky glaze is built from:
- Fresh ginger
- Honey
- Light brown sugar
- Soy sauce
- Lemongrass paste
- Finely chopped chilli
- Salt and pepper to taste
🧑🍳 Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Preheat the oven to 170C/350F (fan). Combine the short ribs and the slow‑cook ingredients in an ovenproof casserole, bring to the boil, cover and transfer to the oven to cook for about 3 hours until tender. Remove the ribs and drain. Heat neutral oil in a large frying pan and crisp the ribs on high heat until the edges are golden. Mix the glaze ingredients, add to the pan and bubble until the sauce thickens and coats the ribs in a glossy, sticky finish. Serve immediately.
🍽️ What to serve them with
- Steamed or boiled rice, egg fried rice, or coconut rice
- Oven‑baked chips for a hearty option
- A simple green salad or stir‑fried vegetables to cut through the richness
What will you serve yours with?
📺 Watch how to make it
Click the stars to rate or comment
Sweet and Sticky Slow-Cooked Short Ribs Recipe
15
3 15
3 30
Ingredients
Slow cooked stage:
- 4 short ribs
- 1 ¼ litres (5 1/4 cups) beef stock
- 2 tsp smoked paprika
- ½ tsp white pepper
- 1 thumb-sized piece of ginger peeled and finely chopped
- 3 cloves garlic peeled and halved
- 1 tbsp rice wine
- 1 tbsp caster sugar
For frying the beef short ribs:
- 2 tbsp neutral oil (avocado or similar)
For the crispy/sticky coating:
- pinch salt and pepper
- 1 thumb-sized piece of ginger peeled and minced
- 1 red chilli pepper de-seeded and finely chopped
- 2 tbsp honey
- 2 tbsp light brown sugar
- 3 tbsp soy sauce
- 1 tsp lemongrass paste
Instructions
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Preheat the oven to 170C/350F (fan). Put the short ribs and all slow‑cook ingredients into a large ovenproof casserole.
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Bring the liquid to a boil on the stovetop, then cover and transfer to the oven. Cook for about 3 hours until the meat is tender and nearly falling from the bone. Check in the last hour and add a splash of water if the pan looks dry.
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Remove the ribs carefully from the pan—the meat will be very tender. Drain any excess liquid from the ribs and discard the cooking liquor, or reserve it for soup or ramen.
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Heat the oil in a large frying pan over high heat. Add the ribs and fry for 6–7 minutes, turning occasionally, until the edges are golden and crisp. Watch for splattering from rendered fat.
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Stir together the glaze ingredients in a small bowl, add them to the pan and bubble the mixture while turning the ribs to coat. Continue until the sauce has thickened into a sticky, glossy glaze.
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Turn off the heat and serve the ribs immediately with rice and vegetables or salad.
Video
Notes
Can I make it ahead?
Yes. You can stop after the braising stage and draining (end of step 3). Cool quickly, cover and refrigerate for up to two days.
You can also make the glaze ahead and refrigerate for up to a day. Bring the cooked ribs to room temperature before finishing—this helps them reheat evenly. When ready, fry the ribs until hot through, then add and bubble the glaze until sticky.
Can I use my slow cooker?
Yes. Substitute the oven stage with a slow cooker: cook on high for 4–5 hours or low for 6–7 hours. Top up liquid if needed.
Nutritional information is per serving and is an approximation.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
This recipe was first published February 2017 and updated with new photos and a video in July 2021. Later updates reflect small improvements and housekeeping edits.
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