Mary Berry Sticky Short Beef Ribs Recipe

I’ll be honest—this nearly ended in smoke and swearing. The first time I tried Mary’s sticky short ribs, I pulled them from the oven too early. The marinade looked thick, sure, but the meat still clung to the bone like a toddler at school drop-off. Not ideal.

Second time round, I left them to slow-cook properly and reduced that sauce till it clung like treacle. What came out of the oven? Glossy, fall-apart ribs that had my lot eating with their hands and licking fingers without shame.

If you’ve ever struggled to get beef ribs just right—sticky, tender, not greasy—let me show you how I finally cracked it.

THE SECRET BEHIND THIS BAKE

What makes this recipe shine isn’t just the slow cooking—it’s the double-cook. First low and slow, then a final blast to get that sticky, lacquered finish. Most recipes miss this and serve something soft but sad. This one gives you bite and gloss.

Also? Apple juice. It sounded odd at first (fruit juice? with beef?), but it adds a sweetness and acidity that rounds out the soy-maple-garlic situation beautifully.

INGREDIENTS + WHY THEY MATTER

• Beef Short Ribs (1.5kg) – The real deal: meaty, marbled, made for slow cooking. Anything lean will dry out.
• Ketchup (100ml) – Adds tang and richness to the marinade. I tried a posh tomato paste version once—too sharp.
• Apple Juice (75ml) – Balances the richness with a sweet, fruity note. Don’t skip it.
• Worcestershire Sauce (2 tbsp) – Salty umami depth. Soy alone won’t cut it.
• Maple Syrup (4 tbsp) – This makes the glaze sticky and caramelised in the final blast.
• Soy Sauce (2 tbsp) – Brings salt and savoury depth.
• Garlic (4 cloves) – Always. It’s non-negotiable here.
• Chilli Flakes (pinch) – For a low hum of heat. Add more if you’re brave.

Coleslaw Must-Haves:

• Mayonnaise + Dijon Mustard – Creamy with a kick.
• Red Cabbage + Carrot – Crunchy contrast to soft, rich ribs.
• Celery + Spring Onion – Freshness that lifts the plate.

MAKING IT YOURS (WITHOUT RUINING IT)

• No Apple Juice: I’ve tried orange juice in a pinch—it works but makes it sweeter. Add a splash of vinegar to balance.
• Gluten-Free: Use tamari instead of soy. Done.
• No Maple Syrup: Honey will do, but it’s slightly more floral. Still tasty.
• Want it Spicier: Add fresh red chilli to the marinade—just a few slices. It can overpower easily.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Meat stayed chewy	Didn’t cook long enough	Don’t rush it—3½ hours minimum in the oven
Sauce didn’t reduce properly	Boiled it too slowly	You want it bubbling—reduce on high heat
Sauce too greasy	Didn’t skim the fat	Let it cool, then scoop off the top layer
Slaw turned watery	Made it too early, didn’t drain veg	Salt cabbage and carrots first, then squeeze dry

HOW TO MAKE MARY BERRY’S STICKY SHORT BEEF RIBS

1. Marinate the Ribs – Mix ketchup, apple juice, Worcestershire, vinegar, maple syrup, soy, garlic, and chilli flakes. Coat the ribs in it, cover, and refrigerate overnight if you can.
2. Cook Low and Slow – Put the ribs and marinade into a casserole with 200ml water. Make sure only the bones are above the liquid. Bring to a boil on the hob, cover, then bake at 150°C for 3½ hours.
3. Cool and Skim – Let the ribs rest in the liquid for an hour. Skim the fat once it rises and hardens a bit.
4. Reduce the Sauce – Remove the ribs, reduce the sauce on high heat by half until thick and shiny.
5. Roast for Stickiness – Place the ribs on a lined tray, pour the reduced sauce over, and roast at 200°C for 15 minutes until sticky and dark.
6. Coleslaw Time – Mix mayo, lemon, mustard, garlic, salt, and pepper. Toss in shredded veg and mix well.

TIPS FROM MY KITCHEN

• I line the roasting tin with foil and baking paper. Makes cleanup less soul-crushing.
• If your ribs aren’t fully submerged, turn them halfway through cooking.
• Got time, Salt your cabbage and carrots for the slaw, then let them sit 10 minutes before mixing—less soggy.
• I always make extra sauce and keep it on the side for dunking.

STORAGE AND SERVING

• Fridge: Keeps 3–4 days in a sealed container. Still tastes amazing cold, by the way.
• Freeze: Wrap tightly and freeze up to 3 months. Thaw in fridge overnight.
• Reheat: Oven’s best—foil-covered at 175°C for 10–15 minutes.
• Serve With: Coleslaw, jacket potatoes, grilled corn, or straight from the tray with sticky fingers.

FAQS

Q: Can I make these in a slow cooker?
Yes. Cook on low for 7–8 hours. Still finish them in the oven to get that sticky glaze.

Q: Do I have to use beef short ribs?
You can use pork ribs, but you’ll need to reduce the cooking time to around 2½ hours.

Q: Can I make the marinade ahead?
Absolutely. I often make a double batch and freeze half for next time.

Q: Why rest the ribs in the pan after cooking?
That hour cools things slightly and lets the fat rise to the top so it’s easier to skim.

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