Why Make This Recipe
Spicy Glazed Beef Short Ribs are a delicious and comforting dish that can impress anyone. The rich flavors from the spices and the tenderness of the beef create a satisfying meal. It’s perfect for family dinners or special occasions, and it’s sure to warm you up on chilly days.
How to Make Spicy Glazed Beef Short Ribs
Ingredients
- 1 1/2 tbsp oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 meaty beef short ribs
- 1 large red onion, peeled and diced
- 1 1/2 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/4 tsp cayenne
- 2 tbsp dark brown sugar
- 1 tbsp honey
- 1 tbsp water
- 3 cloves garlic, peeled and crushed
- 400 g (14 oz) tin of chopped tomatoes
- 540 ml (2 1/4 cups) hot beef stock
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sauce/HP Sauce/A1 Steak sauce
- 1 tbsp light brown sugar
- 1 tsp chilli flakes
- Small bunch freshly chopped coriander (cilantro)
- Boiled rice for serving
Directions
Heat the oven to 140C/275F (fan). In a large casserole pan, heat the oil over high heat. Season the short ribs with salt and pepper, then brown them on all sides for about 6-8 minutes. Remove them from the pan.
Reduce the heat to low. Add the diced onion to the pan, season with salt and pepper, and gently cook for 5 minutes until softened.
In a small bowl, mix the paprika, cinnamon, cayenne, dark brown sugar, honey, and water to create the glaze. Spread half of this glaze over the short ribs.
Add the crushed garlic to the pan with the onions and cook for 30 seconds. Then, add the chopped tomatoes, beef stock, Worcestershire sauce, and brown sauce. Bring it to a boil. Place the short ribs on top, cover the pan, and place it in the oven for 3 hours, checking occasionally and adding water if it looks too dry.
After 3 hours, stir everything and spread the rest of the glaze on the short ribs. Sprinkle with light brown sugar.
Increase the oven temperature to 200C/400F (fan) and cook uncovered for 20-30 minutes until the short ribs are dark and sticky.
Remove from the oven, sprinkle with chilli flakes and fresh coriander, and serve with boiled rice.
How to Serve Spicy Glazed Beef Short Ribs
Serve the Spicy Glazed Beef Short Ribs hot with boiled rice. The rice soaks up the rich sauce, making every bite flavorful. You can also add some steamed vegetables for a complete meal.
How to Store Spicy Glazed Beef Short Ribs
If you have leftovers, let the short ribs cool down, then store them in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 3 months. Just thaw before reheating.
Tips to Make Spicy Glazed Beef Short Ribs
- Make sure to brown the short ribs well for better flavor.
- You can adjust the spice level by adding more or less cayenne and chilli flakes.
- For added depth in flavor, let the ribs marinate in the glaze for a few hours or overnight before cooking.
Variation
If you want a different flavor, you can use different types of meat, like pork ribs, or even add some vegetables like carrots and potatoes to the dish.
FAQs
1. Can I use beef short ribs in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Just brown the ribs in a pan, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.
2. What can I serve with Spicy Glazed Beef Short Ribs?
Besides boiled rice, you can serve them with mashed potatoes or a fresh green salad.
3. Can I make the glaze ahead of time?
Yes, you can prepare the glaze a day ahead and store it in the fridge. Just bring it to room temperature before using.
Spicy Glazed Beef Short Ribs
Ingredients
Method
- Heat the oven to 140C/275F (fan).
- In a large casserole pan, heat the oil over high heat.
- Season the short ribs with salt and pepper, then brown them on all sides for about 6-8 minutes. Remove them from the pan.
- Reduce the heat to low, add the diced onion to the pan, season with salt and pepper, and gently cook for 5 minutes until softened.
- In a small bowl, mix the paprika, cinnamon, cayenne, dark brown sugar, honey, and water to create the glaze. Spread half of this glaze over the short ribs.
- Add the crushed garlic to the pan with the onions and cook for 30 seconds.
- Add the chopped tomatoes, beef stock, Worcestershire sauce, and brown sauce. Bring it to a boil.
- Place the short ribs on top, cover the pan, and place it in the oven for 3 hours, checking occasionally and adding water if it looks too dry.
- After 3 hours, stir everything and spread the rest of the glaze on the short ribs. Sprinkle with light brown sugar.
- Increase the oven temperature to 200C/400F (fan) and cook uncovered for 20-30 minutes until the short ribs are dark and sticky.
- Remove from the oven, sprinkle with chilli flakes and fresh coriander, and serve with boiled rice.