- 1kg beef short ribs
- For The Marinade:
- 5tbsp soy sauce
- 3tbsp honey
- 2tbsp sesame oil
- 2tbsp mirin (Japanese sweet rice wine)
- 150ml apple juice
- 1 small onion, sliced
- 5 garlic cloves, crushed
- 5cm piece fresh root ginger, grated
- To make the marinade, mix all the ingredients together and season with plenty of freshly ground black pepper. Put the beef short ribs into a large bowl or ziplock bag, then pour over the marinade and leave for 24-48 hrs in the fridge.
- When you’re ready to cook the ribs, heat the oven to 150C. Put the beef and marinade into a large roasting tin, big enough so that the ribs can sit side by side. Cover with foil and bake for 2 hrs 30 mins until tender. Take them out of the marinade and put on the barbecue or under the grill and cook for a few more mins until they are charred and crispy.