Asian-style short ribs


Asian-style short ribs

This delicious dinner with a healthy twist is perfect for a Sunday night. It’s a real crowd pleaser too!

Preparation time: 15 minutes

Cooking time: 7 hours

Serves: 6


  • 1 tsp olive oil
  • 1.3 kg short beef ribs, with bone (about 4 pieces), trimmed of fat
  • ¼ cup honey
  • ¼ cup reduced-sodium tamari
  • 7cm piece fresh ginger, peeled and thinly sliced
  • 1 tbs sambal oelek
  • 6 garlic cloves, peeled and chopped
  • 1 bunch shallots, sliced and divided
  • 1½ cups water
  • 350g rice noodles
  • 2 limes, cut into wedges


  1. Coat the base and sides of a slow-cooker pot with olive oil.
  2. Place the ribs in pot.
  3. Combine honey, tamari, ginger, sambal oelek, garlic, three quarters of the shallots and water; then pour over ribs.
  4. Cover and cook on low heat until ribs are tender when tested with a fork, 7 to 8 hours.
  5. Transfer ribs to a chopping board and remove meat from bones. Skim fat from pot and discard. Reserve juices.
  6. Cook noodles as per packet directions; drain.
  7. Toss noodles with 1 cup reserved juices. Divide among 6 serving bowls.
  8. Top with meat and remaining shallots, drizzle with more juices and garnish with lime wedges.

Tip: Sambal oelek is a very spicy chilli sauce. Find it in the Asian section of the supermarket.

Recipe courtesy of Prevention magazine.


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