Teriyaki Beef Ribs

Rich and succulent beef ribs coated in a sticky teriyaki sauce, they are falling-off-the-bone, lip smacking delicious!

Course Mains

Cuisine American, Japanese

Keyword Beef Teriyaki Ribs

Cook Time 1 10

Total Time 1 10

Servings servings

Calories 485kcal

Author Nicole Shroff

Ingredients

2 kg beef short ribs 4½ lb

Teriyaki sauce

240 ml soy sauce 1 cup
2 cloves garlic grated
1 inch ginger grated
½ teaspoon red chilli flakes
50 g brown sugar ¼ brown sugar
½ teaspoon salt
2 tablespoons tomato puree

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

The ribs can be roasted ahead then glazed and roasted for a further 10 minutes before serving.

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.

Nutrition