Mary Berry Sticky Short Beef Ribs Recipe

This easy Mary Berry Sticky Short Beef Ribs recipe is perfect for a hearty family meal. With tender, fall-off-the-bone meat coated in a rich, sticky marinade, it’s both delicious and satisfying. You can customize it with common ingredients for a delightful twist, making it a flexible favorite for any occasion!

This Sticky Short Beef Ribs Recipe Is From Cook And Share Cookbook by Mary Berry

Ingredients Needed:

For the Beef Ribs:

• 1.5 kg (3 lb 5 oz) beef short ribs

For the Marinade:

• 100 ml (3½ fl oz) ketchup
• 75 ml (2½ fl oz) apple juice
• 2 tbsp Worcestershire sauce
• 1 tbsp white wine vinegar
• 4 tbsp maple syrup
• 2 tbsp soy sauce
• 4 garlic cloves, crushed
• A good pinch of dried chilli flakes

For the Coleslaw:

• 8 tbsp mayonnaise
• Juice of ½ lemon
• 1 tbsp Dijon mustard
• ½ garlic clove, crushed
• ½ red cabbage, finely shredded
• 2 large carrots, peeled and coarsely grated
• 2 celery sticks, finely sliced
• 2 spring onions, finely sliced

How To Cook Sticky Short Beef Ribs:

1. Marinate the Ribs: In a shallow dish, mix the ketchup, apple juice, Worcestershire sauce, white wine vinegar, maple syrup, soy sauce, crushed garlic, and dried chilli flakes. Add the beef short ribs and toss to coat. Cover and refrigerate for at least 2 hours or overnight for best results.
2. Cook the Ribs: Preheat the oven to 150°C/130°C Fan/Gas 2. Transfer the marinated ribs and marinade into a deep ovenproof saucepan or flameproof casserole. Add 200 ml (⅓ pint) of water, ensuring only the bones are above the liquid. Cover with a lid and bring to a boil. Once boiling, transfer to the oven and cook for about 3½ hours or until the ribs are tender. Remove from the oven and leave to cool in the pan for about 1 hour.
3. Finish the Ribs: Line a small roasting tin with non-stick baking paper. Remove the ribs from the marinade, give them a shake, and place them on the paper in the tin. Skim the fat from the marinade in the pan and discard. Heat the marinade over high heat and reduce it by half. Pour the sauce over the ribs in the tin. Increase the oven temperature to 200°C/180°C Fan/Gas 6 and roast the ribs for about 15 minutes until dark brown and sticky.
4. Prepare the Coleslaw: In a large bowl, combine the mayonnaise, lemon juice, mustard, and crushed garlic. Season with salt and freshly ground black pepper. Add the shredded cabbage, grated carrots, sliced celery, and spring onions. Toss well to coat everything.
5. Serving Suggestion: Serve the sticky beef ribs in a bowl alongside the coleslaw, jacket potatoes, and corn on the cob for a hearty meal.

Recipe Tips

• Marinate Longer for Flavor: For the best taste, marinate the beef ribs overnight. This allows the flavors to soak in deeply, making the meat more delicious.
• Don’t Rush the Cooking: Slow-cooking the ribs at a low temperature helps them become tender. Make sure to cook them for the full 3½ hours to achieve that perfect melt-in-your-mouth texture.
• Skim the Fat Carefully: After cooking, skim off the fat from the marinade before roasting. This will make the sauce lighter and tastier.
• Use a Meat Thermometer: To ensure the ribs are cooked perfectly, use a meat thermometer. The internal temperature should reach at least 75°C (165°F) for safe eating.
• Prepare the Coleslaw Ahead: You can make the coleslaw a day in advance. This saves time on the day you serve and allows the flavors to develop nicely.

How To Store & Reheat Leftovers

• Refrigerate: First, let the leftover braised short ribs cool until they reach room temperature. Then, place them in an airtight container and store them in the refrigerator. They will stay fresh for about 3 to 4 days.
• Freeze: You can freeze leftover braised short ribs for up to 3 months. Make sure to wrap them tightly in plastic wrap and then place them in a freezer bag or airtight container. To thaw, move the ribs to the refrigerator overnight before reheating.
• Reheating: To reheat leftover braised short ribs, cover them in an oven-safe dish with foil and heat at 350°F (175°C) for 10 minutes. Alternatively, use a microwave, heating in short bursts of 1-2 minutes while stirring in between. Ensure the internal temperature reaches at least 165°F (74°C) for safety.

Nutrition Facts

Serving Size: 1 serving (approximately 3.5 oz or 100 g)

• Calories: 240
• Total Fat: 14 g
• Saturated Fat: 6.5 g
• Cholesterol: 105 mg
• Sodium: 670 mg
• Potassium: 312 mg
• Total Carbohydrate: 0 g
• Dietary Fiber: 0 g
• Sugars: 0 g
• Protein: 29 g

Try More Mary Berry Recipes:

• Mary Berry Beef Cannelloni
• Mary Berry Beef Cobbler
• Mary Berry Beef Ragu
• Mary Berry Autumn Beef Pie With Filo Crust
• Mary Berry Mini Beef Wellington