Mary Berry Sticky Short Beef Ribs Recipe [Tips & Tricks]

If you’re looking to impress your taste buds and make a meal that’s both comforting and flavorful, you absolutely have to try Mary Berry’s sticky short beef ribs recipe. Packed with rich, melt-in-your-mouth beef, a luscious, sweet-and-savory glaze, and an unforgettable depth of flavor, this dish is perfect for a cozy family dinner or a special occasion.

Mary Berry, known for her ability to create accessible yet elegant dishes, has perfected the art of tender short ribs that are perfectly balanced with just the right amount of sweetness and spice. Trust me, once you try this recipe, it’ll become a go-to in your kitchen!.

Mary Berry Sticky Short Beef Ribs Recipe

Ingredients Needed

To make Mary Berry’s sticky short beef ribs, you’ll need a combination of hearty, flavorful ingredients that complement the richness of the beef, while adding depth to the sticky glaze. The key to this recipe lies in the balance of savory, sweet, and tangy elements. Here’s a breakdown of what you’ll need:

• Beef Short Ribs (around 1.5 to 2 kg): The cut of beef is crucial. Short ribs are rich, tender, and perfect for slow-cooking. The marbling in the meat will melt as it cooks, infusing the ribs with deep flavor. Choose bone-in short ribs, which add to the flavor and presentation.

• Olive Oil (2 tbsp): Used to sear the beef ribs, it helps create a golden-brown crust that locks in juices, giving the meat an additional depth of flavor.

• Onion (1 large, finely chopped): Onions are a foundational ingredient in the braising liquid. They provide a subtle sweetness and savory depth, which perfectly complements the richness of the beef.

• Garlic (3 cloves, minced): Garlic imparts a warm, aromatic flavor to the dish, enhancing the savory components of the ribs.

• Tomato Purée (2 tbsp): Tomato purée is key in adding a subtle tanginess and body to the braising sauce, contributing to the glossy finish when reduced.

• Dark Brown Sugar (2 tbsp): This gives the sauce its characteristic sweetness, helping to form that sticky glaze. The caramelization from sugar also adds complexity to the final flavor profile.

• Soy Sauce (4 tbsp): Soy sauce contributes a deep umami flavor and saltiness, helping to balance the sweetness and acidity in the dish.

• Honey (3 tbsp): Honey adds a natural sweetness, contrasting nicely with the savory components of the dish, and helps to create a sticky, glazed finish.

• Red Wine (200 ml): Red wine is essential for deglazing the pan after searing the ribs, contributing acidity and richness to the sauce. It also enhances the depth of flavor and helps tenderize the meat during slow cooking.

• Beef Stock (400 ml): Beef stock provides the base for the braising liquid, infusing the ribs with rich, savory flavor as they cook.

• Fresh Thyme (a few sprigs): Thyme adds an herbal note that complements the beef, imparting freshness and earthiness to the dish.

• Bay Leaves (2): Bay leaves contribute a subtle aromatic flavor that enhances the slow-cooked nature of the ribs.

• Salt and Pepper: For seasoning, salt and pepper balance the flavors in the braise, bringing out the best in each ingredient.

Equipment Needed

For this recipe, the right kitchen tools will ensure that you cook the ribs to perfection, creating a tender and flavorful dish. Here’s what you’ll need:

• Heavy-Based Dutch Oven or Large Ovenproof Casserole Dish: This pot is ideal for braising the ribs. Its thick base helps distribute heat evenly, allowing the meat to cook slowly and absorb all the flavors from the braising liquid. A tight-fitting lid is essential for locking in moisture and tenderness.

• Frying Pan: You’ll need a frying pan to sear the short ribs before braising. This initial step is important to develop that rich, caramelized crust on the meat.

• Wooden Spoon: A wooden spoon is perfect for scraping up the flavorful browned bits from the bottom of the pan after searing the ribs. These bits add an extra layer of flavor to your braising sauce.

• Measuring Cups and Spoons: For accurate measurements of liquids like wine, stock, and soy sauce, as well as sugar and honey. Precision ensures a balanced flavor profile.

• Sharp Knife: To chop the onions, garlic, and fresh herbs efficiently, a sharp knife will make the preparation process smoother.

• Tongs: Tongs are handy for turning the short ribs while searing them in the frying pan, as they’ll let you handle the hot meat safely.

• Basting Brush (optional): If you want to apply additional glaze during the last stages of cooking or before serving, a basting brush can help spread the sticky sauce evenly over the ribs.

How To Make Mary Berry’s Sticky Short Beef Ribs

Mary Berry’s sticky short beef ribs require a combination of slow-cooking techniques and careful attention to flavor layering. The process starts with searing the meat to lock in its juices, followed by a slow braise that ensures tender, fall-off-the-bone goodness. Here’s how to make these succulent ribs step-by-step:

1. Preheat the Oven: Begin by preheating your oven to 160°C (320°F), ensuring it’s at the perfect temperature for slow cooking.

2. Sear the Ribs: In a heavy-based frying pan, heat the olive oil over medium-high heat. When the oil is hot, season the beef short ribs generously with salt and pepper. Add the ribs to the pan, browning them on all sides for about 4-5 minutes. This step is crucial for developing a rich, golden crust that will add flavor to the final dish.

3. Prepare the Braising Liquid: Once the ribs are seared, remove them from the pan and set them aside. In the same pan, add the chopped onion and minced garlic, cooking them for about 5 minutes until softened and fragrant. Stir in the tomato purée, and cook for another 2 minutes to allow the tomato paste to caramelize slightly.

4. Deglaze with Wine: Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly for 3-4 minutes to concentrate its flavors.

5. Add the Stock and Seasonings: Next, pour in the beef stock, soy sauce, honey, dark brown sugar, and add the thyme sprigs and bay leaves. Stir everything together, ensuring the sugar dissolves completely. Taste the sauce and adjust seasoning with salt and pepper if needed.

6. Braise the Ribs: Return the short ribs to the pan, ensuring they’re submerged in the sauce. Bring the liquid to a simmer, then cover the pot with a tight-fitting lid and place it in the oven. Braise the ribs for about 2.5 to 3 hours, or until the meat is fork-tender and falls off the bone.

7. Finish the Dish: Once the ribs are cooked, remove them from the pot and set them aside. Place the pot back on the stovetop and reduce the braising liquid to a sticky, syrupy consistency, about 10-15 minutes. Remove the thyme and bay leaves. Taste and adjust seasoning if needed.

8. Serve: Arrange the ribs on a serving platter and pour the reduced sauce over the top, or brush the glaze onto the ribs for extra stickiness. Serve with mashed potatoes, rice, or crusty bread to soak up the rich sauce.

Expert Tips

1. Searing for Depth: Don’t rush the searing step. Getting a deep, caramelized crust on the ribs is what imparts a lot of the flavor in this dish. Be patient, as this step builds layers of richness that elevate the final result.

2. Low and Slow: The beauty of short ribs is that they thrive in slow cooking. While you could speed up the process, giving them the full 2.5 to 3 hours allows the meat to become beautifully tender and absorb the flavors of the sauce.

3. Layered Flavors: Taste your braising sauce as you cook. Depending on your preferences, you might want to add more soy sauce for saltiness, honey for sweetness, or a touch of vinegar to balance out the richness of the beef.

4. Use a Meat Thermometer: To ensure the ribs are cooked perfectly, consider using a meat thermometer. The internal temperature of the ribs should reach around 95°C (203°F) for that ideal melt-in-your-mouth texture.

5. Rest Before Serving: Let the ribs rest for 10 minutes after they come out of the oven. This helps the juices redistribute within the meat, making them even more tender.

Mary Berry’s sticky short beef ribs are the ultimate comfort food, with tender meat, a rich, savory sauce, and a sticky, flavorful glaze that’s hard to resist. The slow-cooking process ensures that the ribs are infused with the depth of flavors from the braising liquid, while the caramelization from searing and reducing the sauce adds complexity to the final dish.

Whether served on a cozy evening at home or as a show-stopping main course for a special occasion, these ribs offer a combination of flavors and textures that are guaranteed to impress. With a little patience and the right ingredients, you can recreate this mouthwatering dish and enjoy the comfort of Mary Berry’s expert cooking.

Easy Recipe Variations For Mary Berry’s Sticky Short Beef Ribs

Mary Berry’s Sticky Short Beef Ribs are a quintessential dish that combines rich flavors and succulent tenderness. While her original recipe delivers a mouthwatering experience, there are plenty of ways to infuse your own twist into the dish without compromising on its core appeal. Here are some easy variations that can take this classic recipe to new heights.

1. Sweet and Spicy Variation:
   For those who enjoy a bit of heat with their sweetness, add a few tablespoons of honey and a splash of chili sauce or crushed red pepper flakes to the glaze. The sweetness from the honey pairs beautifully with the heat, creating a balanced sauce that complements the tender beef ribs perfectly. You could also experiment with a bit of brown sugar for a richer, deeper sweetness that mingles with the umami flavors of the beef.

2. Asian-Inspired Twist:
   Elevate your short ribs with an Asian-inspired marinade or glaze. Soy sauce, garlic, ginger, sesame oil, and a touch of rice vinegar can replace or be added to the original ingredients. A few tablespoons of hoisin sauce can bring in additional sweetness, while Sriracha adds just the right amount of heat. Garnish with sesame seeds and finely chopped scallions for a burst of color and flavor.

3. Herb-Infused Variation:
   Adding fresh herbs to the marinade or glaze can bring a fresh, aromatic dimension to the dish. Rosemary, thyme, and bay leaves are excellent choices that will infuse the meat with a woodsy, fragrant essence. You can also use a bit of fresh parsley or cilantro as a garnish for a fresh finish.

4. Smoky BBQ Flavor:
   If you’re a fan of classic BBQ flavors, try incorporating smoky BBQ sauce into the glaze, or marinate the beef ribs in a mixture of ketchup, brown sugar, Worcestershire sauce, smoked paprika, and a dash of liquid smoke. This will give the dish a bold, deep flavor that’s perfect for a summer cookout. For even more smokiness, consider finishing the ribs on the grill to give them a slight char.

5. Citrus Infusion:
   A citrusy note can work wonders in cutting through the richness of the beef. Add orange or lemon zest to the glaze, and include freshly squeezed orange or lime juice to the marinade. The tangy, bright flavor will complement the deep, savory notes of the beef ribs, creating a refreshing contrast.

These variations are simple to incorporate and can be adjusted based on your personal taste preferences. Whether you’re looking for something with a bit of spice, sweetness, or an international flair, these easy tweaks will allow you to customize Mary Berry’s recipe to suit your mood or occasion.

Best Practices To Store Leftovers

Once you’ve enjoyed your sticky short beef ribs, it’s only natural that you’ll want to store the leftovers properly to preserve their flavor and texture for future enjoyment. Storing beef ribs correctly ensures that you can safely reheat them while retaining their moist, tender quality.

1. Cool Before Storing:
   Always allow the beef ribs to cool down before storing them. Place them on a wire rack or a plate at room temperature for 30 minutes. This prevents condensation, which can lead to soggy meat. Be cautious not to leave the ribs out for too long, as bacteria can grow. Ideally, they should be refrigerated within two hours of cooking.

2. Store in Airtight Containers:
   After cooling, transfer the beef ribs into an airtight container. You can store them in one large container or divide them into smaller portions, depending on how much you have leftover. Make sure the container is sealed tightly to prevent air from drying out the ribs or introducing odors from other foods.

3. Preserve the Sauce:
   The sticky glaze is a key part of what makes this dish so delicious. To prevent the sauce from hardening or becoming sticky during storage, you can spoon a bit of the sauce over the ribs before sealing the container. Alternatively, store any leftover sauce separately in a small container or jar to reapply when reheating.

4. Refrigeration And Freezing

   • In the Fridge: Leftover sticky beef ribs can be stored in the refrigerator for up to 3-4 days. Make sure to consume them within this time frame for the best flavor and texture.
   • Freezing: If you want to store the ribs for a longer period, freezing is an option. Wrap the ribs tightly in plastic wrap or foil, and then place them in a freezer-safe ziplock bag or airtight container. They can be frozen for up to 3 months. When ready to eat, defrost them overnight in the fridge and reheat gently.

5. Reheating:
   When reheating, try to do so gently to avoid drying out the ribs. The best method is to reheat them in the oven at 300°F (150°C), covered with foil, for about 15-20 minutes until heated through. You can also reheat them on the stove over low heat, adding a bit of extra glaze or broth to help keep the ribs moist. For those short on time, a microwave will also work, but be sure to cover the ribs with a damp paper towel to maintain moisture.

By following these best practices, your leftover short beef ribs will stay just as delicious as when they were first cooked, ensuring that every bite is as flavorful as the last.

What Goes Well With Sticky Short Beef Ribs

Sticky short beef ribs are rich, flavorful, and slightly indulgent, so pairing them with complementary side dishes can help balance out the heaviness and bring out the full depth of their flavor. Here are some ideal accompaniments that will enhance the meal.

1. Creamy Mashed Potatoes:
   The rich, velvety texture of mashed potatoes works wonderfully with the sticky beef ribs. The creaminess helps balance the bold, savory flavors of the ribs, while also soaking up the delicious sauce. For an extra twist, try garlic mashed potatoes or add a bit of horseradish to the mix for a bit of zing.

2. Grilled Vegetables:
   A side of grilled vegetables, such as asparagus, bell peppers, zucchini, or mushrooms, provides a nice contrast in both texture and flavor. The smokiness from grilling pairs beautifully with the sweet and savory ribs, while the vegetables’ lightness helps to cut through the richness of the beef.

3. Coleslaw:
   A crisp, tangy coleslaw is another great side dish to serve with sticky short beef ribs. The crunchiness of the cabbage and the acidity from the vinegar or citrus dressing contrast with the tender, sticky ribs. It also adds a refreshing element to the meal, balancing the heaviness of the beef.

4. Rice or Polenta:
   A side of rice or creamy polenta can help soak up the excess sauce from the sticky ribs. Choose a simple white rice, or for a more flavorful option, consider a wild rice blend with a bit of butter and herbs. Polenta, soft and creamy, offers a satisfying base that pairs perfectly with the intense, savory sauce.

5. Green Salad:
   A light, fresh green salad with a lemony vinaigrette helps to cut through the richness of the ribs, providing a refreshing contrast. Arugula, spinach, and mixed greens with sliced cucumber, cherry tomatoes, and a simple olive oil dressing work wonders.

6. Bread or Rolls:
   A loaf of crusty bread or soft dinner rolls is ideal for sopping up the leftover sticky sauce. The bread’s mild flavor and absorbent texture complement the boldness of the ribs without overwhelming them.

By combining the sticky beef ribs with these complementary sides, you’ll create a well-rounded meal that balances richness, freshness, and texture, ensuring a satisfying and complete dining experience.

Conclusion

Mary Berry’s Sticky Short Beef Ribs are a sensational dish that is full of flavor, and with a few easy recipe variations, you can make them your own. Whether you’re adding spice, infusing herbs, or experimenting with international influences, these small changes can take your meal to new heights.

Proper storage of leftovers ensures that you can enjoy the dish even after the meal is over, while pairing it with complementary sides like creamy mashed potatoes or grilled vegetables can balance the richness of the beef and provide a complete meal. With just a little creativity and care, you can turn this already incredible recipe into something even more delightful, making it a versatile and beloved dish for any occasion.

FAQs

What Are The Key Ingredients In Mary Berry’s Sticky Short Beef Ribs Recipe?

The key ingredients for Mary Berry’s sticky short beef ribs recipe include beef short ribs, soy sauce, honey, brown sugar, garlic, ginger, sesame oil, and a variety of spices such as chili flakes and five-spice powder. These ingredients come together to create a flavorful, sticky glaze that coats the beef ribs.

How Long Do The Beef Ribs Need To Cook In Mary Berry’s Sticky Short Beef Ribs Recipe?

The beef ribs in Mary Berry’s sticky short beef ribs recipe typically require about 2 to 2.5 hours of slow cooking. This allows the meat to become tender and easily fall off the bone while absorbing the rich, sticky glaze.

Can I Prepare Mary Berry’s Sticky Short Beef Ribs In Advance?

Yes, you can prepare the sticky short beef ribs in advance. The ribs can be cooked ahead of time and stored in the refrigerator for up to two days. When ready to serve, simply reheat them gently in the oven or microwave and reapply the glaze if necessary.

Is It Necessary To Brown The Beef Ribs Before Cooking Them In Mary Berry’s Sticky Short Beef Ribs Recipe?

Yes, browning the beef ribs before cooking them helps develop a deeper flavor and improves the overall texture of the meat. This step is important for achieving the best results with the recipe.

What Can I Serve With Mary Berry’s Sticky Short Beef Ribs?

Mary Berry’s sticky short beef ribs are best served with simple sides that balance the rich flavors of the ribs. Popular options include steamed rice, mashed potatoes, or stir-fried vegetables. A fresh salad with a light vinaigrette also complements the dish well.

Can I Adjust The Sweetness Or Spice Level In Mary Berry’s Sticky Short Beef Ribs Recipe?

Yes, you can adjust the sweetness or spice level in the recipe to suit your taste. To make the dish less sweet, reduce the amount of honey or brown sugar. If you prefer more heat, increase the amount of chili flakes or add a touch of fresh chili.

Can I Use A Different Cut Of Beef Instead Of Short Ribs In Mary Berry’s Sticky Short Beef Ribs Recipe?

While short ribs provide the best results for this recipe due to their rich flavor and tenderness, you can substitute them with other cuts of beef like brisket or flank steak. However, the cooking time and texture may vary depending on the cut.

How Do I Make The Glaze Thicker In Mary Berry’s Sticky Short Beef Ribs Recipe?

To thicken the glaze in Mary Berry’s sticky short beef ribs recipe, you can simmer it for a longer period until it reduces to the desired consistency. Alternatively, you can mix a small amount of cornstarch with water and stir it into the glaze to thicken it more quickly.

Can Mary Berry’s Sticky Short Beef Ribs Be Cooked In A Slow Cooker?

Yes, Mary Berry’s sticky short beef ribs can be cooked in a slow cooker. After browning the ribs, place them in the slow cooker with the glaze ingredients and cook on low for 6-8 hours or until the ribs are tender and the meat pulls away from the bone.

What Should I Do If The Ribs Are Not Tender Enough After Cooking Mary Berry’s Sticky Short Beef Ribs Recipe?

If the ribs are not tender after the recommended cooking time, continue cooking them for an additional 30 minutes to 1 hour, checking periodically. The key to achieving tenderness is slow cooking at low temperatures, allowing the collagen in the ribs to break down.