Name: Braised asian-style beef ribs
Cook time: 510 min
Total time: 510 min
Yield: 6
Ingredients: 2 kilogram racks beef short ribs; 1/2 cup (190g) hoisin sauce; 1/4 cup salt-reduced soy sauce; 1/4 cup (60ml) mirin; 2 x 3cm strips orange rind; 1/2 cup (90g) honey; 5 centimetre piece fresh ginger (25g), grated; 3 clove garlic, crushed; 1 fresh long red chilli, sliced thinly; 2 teaspoon sesame oil

Ingredients

2 kilogram racks beef short ribs

1/2 cup (190g) hoisin sauce

1/4 cup salt-reduced soy sauce

1/4 cup (60ml) mirin

2 x 3cm strips orange rind

1/2 cup (90g) honey

5 centimetre piece fresh ginger (25g), grated

3 clove garlic, crushed

1 fresh long red chilli, sliced thinly

2 teaspoon sesame oil

Method

Cut rib racks into pieces to fit into a 4.5-litre (18-cup) slow cooker; place ribs in cooker. Combine remaining ingredients in a large jug; pour sauce over ribs. Cook, covered, on low, 8 hours. Season to taste.

Cut ribs into serving-sized pieces; serve with sauce.

Ask the butcher to cut the ribs for you so they will fit into your slow cooker.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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