Our slow cooked beef ribs with chilli plum sauce are so tender, the meat just falls off the bone. The warm fragrant smell of this dish cooking will fill your house and ensure by the time its ready everyone is VERY keen to dig in. Perfect for lazy weekend entertaining.
Slow cooked beef ribs with chilli plum sauce
- 2 tablespoons sesame oil
- 2 kg Ritchies beef short ribs
- 1 cup plum sauce
- ½ cup kecap manis (sweet soy sauce)
- 4 cups low salt beef stock
- juice ½ lemon
- 6 thick slices of ginger
- 3 medium garlic cloves, sliced
- 3 star anise or 1 teaspoon of 5 spice powder
- 2 red bullet chillies, finely sliced
- 2 spring onions, sliced
- 1 red bullet chilli, sliced
Slow cooked beef ribs with chilli plum sauce method
Heat oven to 170oC
On a hot heat in a deep sauté pan or casserole dish with a lid, add sesame oil and brown the ribs all over. This may need to do this in batches. Remove the ribs of the pan and set aside. Pour the beef stock into the pan and use a spoon to scrape all the flavor filled browned bits off the pan. Whisk in the plum sauce and kecap manis. Add the sliced ginger, garlic slices and chilli slices. Bring to the boil and return the beef ribs to the pan, turn the heat off, and place a sheet of baking paper under the lid on the pan to make a tight seal.
Place the ribs in the oven and bake for about 21/2 hours turning occasionally until the meat id dropping off the ribs.
When the meat is tender. Remove the ribs from the sauce. Place the pan on a moderate heat, simmer and reduce until slightly thickened. You can speed this up by stirring in 2 teaspoons of corn flour dissolved in 2 tablespoons of cold water into the sauce. Serve hot, scattered with slices of spring onion and chilli with steamed Asian greens and rice.
This is a perfect slow cooker recipe.
Serves 4. Preparation time: 15 minutes. Cooking time: 3 hours