Intensely marbled, juicy and delicious, the short rib is a doing muscle that loves long slow cooking. Its all about the meat so this recipe is simple and absolutely delicious. If you want to fire it up, simply add more chilli.
3kg First Light Grass-fed wagyu short rib
4 Tbsp sweet chilli sauce
4 Tbsp honey
4 Tbsp cider vinegar
4 Tbsp soy sauce
4 Tbsp bbq sauce
4 Tbsp tomato ketchup
1 Tbsp mustard
2 tsp finely grated garlic
2 tsp grated ginger
½ cup water
1 tsp chilli powder (optional)
- Place all items except ribs into a saucepan and bring to the boil. Simmer for 10 minutes, set aside and allow to cool.
- Brush generously over ribs and allow to marinate for at least 2 hours, or overnight for best results.
- Place ribs in a roasting tray and cover tightly with aluminium foil. Cook at 120C for 6-7 hours until ribs are tender.
- Remove foil and turn oven up to 200C. Baste the ribs with the marinade sauce every 5 minutes. Roast for a further 30 minutes or until tender and sticky.