Asian marinated short ribs with a peanut dip

Asian marinated short ribs with a peanut dip

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  • 4
  • Easy
  • Carb Conscious Dairy free
  • 15 minutes
  • 2 hours
  • Morgenhof Fantail Pinotage 2008


  • 800 g beef short ribs
  • 1 T sunflower oil
  • ½ cup oyster sauce
  • ½ cup sriracha hot chilli sauce
  • ½ cup black-bean sauce
  • For the peanut dipping sauce, combine
  • ½ cup peanut butter
  • 1/3 cup peanuts, toasted
  • 1/3 cup coconut milk
  • 2 T sweet soya sauce
  • For the carrot-and-spring onion salad
  • 2 large carrots, cut into thin strips
  • 4 spring onions, cut into thin strips
  • 1 red chilli chopped
  • Juice of ½ lime

Cooking Instructions

Preheat the oven to 120°C. Rub the short ribs with oil. In a bowl, combine the oyster, chilli and black-bean sauces and brush onto the short ribs until thickly coated.

Place in an oven dish and roast for 2 hours, turning occasionally, until sticky and glossy.

To make the carrot-and-spring onion salad:Run the blade of a vegetable peeler down the sides of the carrots to form long, thin ribbons. Toss with the spring onion and red chilli and add a squeeze of lime juice to finish off.

Serve with a bowl of the peanut dipping sauce and the carrot-and-spring onion salad on the side.

Discover more Asian-inspired recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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