Mary Berry’s Sticky Short Beef Ribs are a masterclass in slow-cooked indulgence. Known for her no-fuss approach and deeply British culinary sensibility, Mary transforms the humble beef short rib into something decadent yet approachable. These ribs are slow-roasted until the meat is fall-off-the-bone tender, bathed in a glossy, richly flavored sauce that’s equal parts savory and sweet with just a whisper of tanginess.
The sticky glaze typically marries ingredients like soy sauce, honey, garlic, and ginger-drawing from Asian influences while remaining grounded in hearty, comforting British home cooking. The result? A dish that’s complex in flavor but simple in its joy-every bite melts in your mouth, leaving a deeply satisfying umami richness behind.
Mary Berry’s Sticky Short Beef Ribs Recipe
Ingredients Needed
Let’s start by gathering everything you need. These ingredients are simple but when combined, create deep, layered flavors.
For The Beef Ribs
- 1.5 to 2 kg beef short ribs – ideally with bone in, well-marbled for that melt-in-the-mouth tenderness.
- Salt and freshly ground black pepper – for seasoning the meat.
- 2 tablespoons plain flour – for lightly coating the ribs before browning.
For The Sticky Glaze
- 2 tablespoons sunflower oil – or another neutral oil, for browning.
- 4 garlic cloves, crushed
- 2-inch piece of fresh ginger, peeled and finely grated
- 150ml soy sauce – dark soy for depth or a mix of light and dark for balance.
- 100ml honey – brings the sticky sweetness.
- 2 tablespoons tomato purée – adds body and a hint of tang.
- 2 tablespoons Worcestershire sauce – for that unmistakable umami boost.
- 200ml beef stock – rich and full-bodied, it rounds out the sauce.
- 2 tablespoons brown sugar – adds caramelized depth.
- Optional: 1 red chili, finely chopped – for a gentle kick.
Equipment Needed
You don’t need a fancy kitchen setup to make this, but a few key tools will ensure things go smoothly:
- Large ovenproof casserole dish or Dutch oven – for browning and braising.
- Tongs – to handle the ribs easily.
- Sharp knife and chopping board – for prepping garlic, ginger, and chili.
- Measuring jug or cups – for precise sauce ratios.
- Baking tray and foil (if finishing in the oven uncovered to caramelize the glaze).
- Spoon or ladle – for basting the ribs with the sauce.
Instructions To Make Mary Berry’s Sticky Short Beef Ribs
Now, onto the magic-cooking the ribs. This is a slow and steady process, but every minute is worth it.
1. Preheat And Prep
Preheat your oven to 160°C (140°C fan) or 325°F. Pat the short ribs dry with paper towels and season well with salt and pepper. Lightly coat them in flour-this helps with browning and thickens the sauce later.
2. Brown The Ribs
In your casserole dish, heat the sunflower oil over medium-high heat. Sear the ribs in batches until they’re deeply browned on all sides. Don’t rush this-it’s where a lot of flavor is developed. Set them aside on a plate.
3. Build The Sauce
In the same pot, reduce the heat slightly and add the garlic and ginger. Sauté for a minute until fragrant-careful not to burn them. Add in the soy sauce, honey, tomato purée, Worcestershire sauce, brown sugar, and beef stock. Stir well to combine and bring to a simmer.
4. Combine And Braise
Return the ribs to the pot, making sure they’re nestled into the sauce. They don’t need to be fully submerged, just generously coated. Cover with a tight-fitting lid and place in the oven. Cook for 2.5 to 3 hours, checking occasionally to ensure the sauce isn’t reducing too fast (add a splash of water or stock if needed).
5. Glaze And Finish
When the meat is fork-tender, remove the lid and increase the oven temperature to 200°C (180°C fan) or 400°F. Spoon sauce over the ribs and cook uncovered for 20-30 minutes to allow the glaze to reduce and become irresistibly sticky.
Tips And Tricks
Here’s how to elevate this already phenomenal dish:
- Marinate Overnight (Optional): For even deeper flavor, marinate the ribs in the glaze ingredients (minus the stock) overnight in the fridge.
- Skim the Fat: After braising, let the ribs sit for a few minutes and skim off excess fat that rises to the top-this gives a cleaner finish.
- Use a Meat Thermometer: For perfect tenderness, aim for an internal temperature of around 93°C (200°F).
- Finish on the Grill: For a smoky char, you can finish the ribs on a hot grill for a few minutes after braising.
- Serve With Contrast: These rich ribs pair wonderfully with creamy mashed potatoes, coleslaw, steamed jasmine rice, or a crisp green salad to balance the richness.
Mary Berry’s Sticky Short Beef Ribs are a true celebration of comfort food done right. With a luxurious texture and a sauce that’s the culinary equivalent of a warm hug, this dish is a guaranteed showstopper-perfect for cozy Sunday dinners, family feasts, or impressing guests at your next dinner party.
It’s not just a recipe; it’s an experience. The slow cooking fills your kitchen with mouthwatering aromas, and the end result is nothing short of glorious. Sticky, savory, sweet, and just a little bit sassy-these ribs will have everyone at the table licking their fingers and begging for seconds.
Easy Recipe Variations For Mary Berry’s Sticky Short Beef Ribs
Mary Berry’s original recipe for sticky short beef ribs is all about simple ingredients with maximum flavor-think fall-off-the-bone beef coated in a glossy, sweet, tangy sauce typically made with soy, honey, garlic, and maybe a touch of vinegar. But there’s so much room to experiment. Here are some deliciously creative and accessible variations you can try without straying too far from the comforting essence of the dish:
1. Asian-Inspired Twist
Turn the dish into an umami bomb with a few key substitutions. Swap out the honey for hoisin sauce or add a tablespoon of miso paste for depth. A splash of sesame oil and a sprinkle of toasted sesame seeds before serving can elevate the whole flavor profile. Garnish with sliced spring onions and a handful of fresh coriander for a bright, aromatic finish.
2. Smoky Barbecue Version
Craving more of a Southern-style barbecue experience? Replace the soy-based sauce with a smoky BBQ sauce, a little Dijon mustard, and a touch of apple cider vinegar. Add smoked paprika and chipotle powder for heat and complexity. Cook it low and slow in the oven, then give the ribs a quick blast under the grill (or on the barbecue) to caramelize the glaze.
3. Mediterranean Take
Give the ribs a sun-drenched Mediterranean twist by using a marinade of olive oil, balsamic vinegar, garlic, rosemary, and thyme. Add a splash of red wine and a spoonful of tomato paste for a more robust base. Serve it with olives and roasted cherry tomatoes on the side for extra flair.
4. Sweet And Spicy Glaze
If you enjoy a little heat, amp up the sweet-spicy contrast by incorporating chili paste (like gochujang or harissa), along with maple syrup or brown sugar. Ginger and garlic will keep the base aromatic, while a few crushed red pepper flakes bring the heat.
5. Slow Cooker Or Instant Pot Hack
For a hands-off approach, you can absolutely use a slow cooker or pressure cooker. Prepare your sauce as usual, then cook the ribs in your appliance of choice-about 8 hours on low in a slow cooker or 45 minutes in an Instant Pot. Finish by reducing the sauce and basting the ribs under a hot grill for that classic sticky finish.
Storing Leftovers
Sticky beef ribs taste even better the next day-if you manage to have any leftovers, that is! But to preserve that luxurious flavor and texture, proper storage is key.
In The Fridge
Allow the ribs to cool to room temperature before storing. Place them in an airtight container, ideally with the sauce. They’ll keep beautifully for up to 4 days in the refrigerator. When you reheat them, do it gently-either in a low oven (about 150°C/300°F) covered in foil or on the stovetop in a skillet with a bit of water to loosen the sauce.
In The Freezer
Sticky ribs freeze surprisingly well. Wrap them tightly in cling film and foil, or use a freezer-safe bag with all the air squeezed out. For best results, store the sauce separately. They’ll keep for up to 3 months. When you’re ready to indulge again, thaw overnight in the fridge and reheat as above. You may want to refresh the sauce with a little extra liquid (broth or water) to bring back that glossy stickiness.
What To Eat With Mary Berry’s Sticky Short Beef Ribs?
Sticky short beef ribs are the undeniable star of the show, but a supporting cast of flavorful side dishes can make the meal spectacular from top to bottom. Here’s a collection of side dish ideas that complement the rich, sticky, umami-laden beef beautifully:
1. Creamy Mashed Potatoes
You can’t go wrong here. Velvety, buttery mashed potatoes are the perfect canvas to soak up all that rich sauce. Add a touch of garlic or horseradish for a little extra zip.
2. Steamed Jasmine Or Sticky Rice
Especially if you’re leaning into the Asian variation, rice is ideal. It balances the savory sauce and makes each bite feel complete. Add a few chopped scallions and sesame seeds for color and crunch.
3. Roasted Root Vegetables
Sweet and earthy roasted carrots, parsnips, or sweet potatoes can hold their own next to the bold ribs. Their natural sugars caramelize in the oven, echoing the stickiness of the sauce.
4. Cabbage Slaw
Something crisp and tangy helps cut through the richness of the meat. A slaw with red cabbage, apple, and a vinegar-based dressing works wonders, especially with a hint of mustard or caraway.
5. Sautéed Greens
Quickly wilted kale, spinach, or Swiss chard with garlic and lemon can provide a refreshing contrast. The bitterness of the greens balances the sweetness of the glaze beautifully.
6. Cornbread Or Crusty Bread
If you’re heading in the barbecue direction, nothing sops up leftover sauce quite like a warm hunk of cornbread or a slice of good crusty bread.
Conclusion
Mary Berry’s Sticky Short Beef Ribs are one of those soul-satisfying dishes that bring people together. They’re hearty, indulgent, and packed with bold flavors-making them perfect for cozy dinners, weekend feasts, or even show-stopping dinner parties. With a few creative tweaks, you can transform the base recipe into something uniquely yours-whether you crave spicy, smoky, or globally-inspired flavors.
Don’t forget, the magic doesn’t end with the meal. Properly storing your leftovers means you can revisit that deliciousness later in the week. And by pairing the ribs with thoughtfully chosen sides, you turn a great dish into a phenomenal one. So, roll up your sleeves, get that oven humming, and let Mary’s classic inspire you to create something truly unforgettable.
FAQs
What Ingredients Are Required For Mary Berry’s Sticky Short Beef Ribs Recipe?
For Mary Berry’s sticky short beef ribs recipe, you will need short ribs of beef, a mixture of soy sauce, brown sugar, garlic, ginger, honey, and balsamic vinegar. Additionally, you’ll need a touch of vegetable oil for browning the ribs and a bit of water to help the ribs cook to tenderness. The key ingredients for the sticky glaze are the soy sauce and honey, which give the ribs their deliciously sweet and savory flavor.
How Long Does It Take To Cook Mary Berry’s Sticky Short Beef Ribs?
The cooking time for Mary Berry’s sticky short beef ribs is approximately 2.5 to 3 hours. The short ribs are slow-cooked in a mixture of soy sauce, honey, and balsamic vinegar, which helps tenderize the meat and create a sticky glaze. The ribs are first browned in a pan, then braised in the oven for several hours until the meat is tender and falling off the bone. It’s important to cook the ribs at a low temperature for the best result.
Can Mary Berry’s Sticky Short Beef Ribs Be Made In Advance?
Yes, Mary Berry’s sticky short beef ribs can definitely be made in advance. In fact, the flavors improve if they are allowed to sit overnight. After cooking, let the ribs cool, then refrigerate them in their cooking sauce. When ready to serve, reheat the ribs gently, either in the oven or on the stove, ensuring the glaze becomes sticky again. This makes them an excellent choice for meal prep or entertaining, as the dish requires minimal effort on the day of serving.
