Rich succulent beef ribs coated in a sticky teriyaki sauce, these are falling-off-the-bone, lip smacking delicious!
These teriyaki beef ribs are finger licking good and incredibly simple to make.
They are absolutely falling-off-the-bone delicious and an absolute family favourite!
Warning: best eaten with your fingers, they are sticky and sauce-y so prepare to get a little messy.
Beef ribs can be quite fatty so trim off some of the excess, but not all the fat before cooking. Keeping some fat ensures the meat doesn't dry out but cooks to tender and succulent, while the fat crisps up some of us would say its really the best part!
After roasting, glaze with the teriyaki sauce. The sweet-salty flavour of the Teriyaki sauce works wonderfully well with the crispy fatty bits. The ribs will be coated in a shiny beautiful glaze and be full of flavour.
The result are rich and succulent ribs absolutely packed with flavour, perfect for informal entertaining.
They taste amazing!
Make ahead
This recipe can be prepared ahead. Roast the ribs then cool before chilling.
The sauce can also be made ahead and kept in the fridge or freezer.
Heat the sauce, then mix with the ribs before roasting again for a further 10 minutes, serve warm.
Storing leftovers
Store leftovers in a sealed container and keep in the fridge for 3 days or freeze for a month.
Reheat in a saucepan or in the oven. The fat will have solidified when chilled but will melt again when warmed up, you may need to add a tiny amount of water.
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Recipe
Teriyaki Beef Ribs
Ingredients
- beef short ribs - 4½ lb 2 kg
Teriyaki sauce
- soy sauce - 1 cup 240 ml
- garlic - grated 2 cloves
- ginger - grated 1 inch
- red chilli flakes ½ teaspoon
- brown sugar - ¼ brown sugar 50 g
- salt ½ teaspoon
- tomato puree 2 tablespoons
Instructions
- Heat an oven to 170℃/340℉ and place a large roasting pan with 2 kg beef short ribs (arranged in a single layer) on the middle shelf. Roast for 50-60 minutes till the ribs are browned then remove from the oven and set aside.
- In a small saucepan on medium heat, add 240 ml soy sauce, 2 cloves garlic, 1 inch ginger, ½ teaspoon red chilli flakes50 g brown sugar, ½ teaspoon salt and 2 tablespoons tomato puree and bring to a boil. Reduce to simmer for 5 minutes then turn off heat.
- Pour the teriyaki sauce over the ribs ensuring they are thoroughly coated then place back in the oven to glaze for a further 10 minutes.
Notes
Only you will see your notes and you can edit them anytime.
Nutrition
Nutritional information calculated automatically per serving, accuracy cannot be guaranteed.
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April says
This sounds great! I have seen so many pressure cooker recipes. I need to hurry up and buy one.