Quick & Easy Honey Garlic Beef Short Ribs
This is one of my go -to recipes on a busy day. They cook really fast and don’t require too much prep or ingredients. You don’t even need to marinate them! I like to serve these with some steamed rice, broccoli and sometimes a half boiled (jammy) egg. If you want to go a little extra mile… drizzle on some chilli oil. YUM!!
TIPS AND NOTES:
Cooking time:
If you cook these short ribs too long they will become rubbery. You want to cook these like you would a steak- quickly and just enough time to cook through or to your liking. Once the meat begins to pull away from the bone you know they are definitely finished.
How to purchase and cut:
If you have the option of having your short ribs sliced for you at the butcher- ask them to slice them into 1/4 inch thick sliced against the bone. Your butcher may or may not do this next part for you but you can try asking; cut them pieces into individual pieces between the bones. If they cant do this for you don’t worry because you can do that yourself at home with a knife of kitchen scissors (I actually find it oddly satisfying to do). If you are buying the short ribs pre-sliced and they are thicker than mentioned – you will simply need to cook the ribs a little longer.
Honey:
If you don’t want to cook your honey – simply add it in at the end or once the short ribs have cooled.
- 2 pound beef short ribs ((sliced 1/4 inch thick & cut into individual pieces in between the bones))
- 1 tbsp sugar
- 1 tbsp Montreal steak spice
- 2 tbsp dark soy ((regular dark soy or mushroom flavour))
- 4 tbsp honey
- 4 tbsp minced garlic
- 3/4 tbsp sesame oil
To a hot wok or non-stick pan add in the oil and sugar. Allow the sugar to brown/caramelize until it gains a dark amber colour.
Add in your short ribs and Montreal steak spice. Stir occasionally until half way cooked (half the meat will be pink and the rest a greyish colour) this will wake approximately 6 minutes.
Add in your dark soy sauce, honey and minced garlic.
Stir fry for another 4-5 minutes (the smell will be awesome at this point). If you like them a bit rare cook them a little less. Finish with sesame oil, stir, and enjoy!
- Cooking time: If you cook these short ribs too long they will become rubbery. You want to cook these like you would a steak- quickly and just enough time to cook through or to your liking. Once the meat begins to pull away from the bone you know they are definitely finished.
- How to purchase and cut the beef short ribs: If you have the option of having your short ribs sliced for you at the butcher- ask them to slice them into 1/4 inch thick sliced against the bone. Your butcher may or may not do this next part for you but you can try asking; cut them pieces into individual pieces between the bones. If they cant do this for you don't worry because you can do that yourself at home with a knife of kitchen scissors (I actually find it oddly satisfying). If you are buying the short ribs pre-sliced and they are thicker than mentioned - you will simply need to cook the ribs a little longer.
- Honey: If you don't want to cook your honey - simply add it in at the end or once the short ribs have cooled.
