Tangy tamarind beef short ribs

Easy oven baked recipe

Serves

Prep Time

15 mins

Cook Time

3 hrs 30 mins

If you’re after big, bold flavour without spending hours in the kitchen, this Tangy Tamarind Beef Short Ribs recipe is your new go-to. The secret? Jenny’s Kitchen Tamarind Chutney Tangy Sauce, a rich, spicy-sweet shortcut that adds instant depth and complexity. Combined with soy, garlic, ginger and honey, it creates a sticky tamarind glaze that transforms slow-cooked beef ribs into a fall-apart, flavour-packed feast. Perfect for dinner parties or cosy weekend meals, this easy recipe brings restaurant-quality results with minimal effort. Serve with rice and greens for a complete dish that’ll have everyone asking for seconds.

Kirsten McCaffrey

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Ingredients

1.5kg Quality Mark beef short ribs
cut into portions (bone-in)
salt and freshly ground black pepper
just a pinch of each
2 Tbsp olive oil
4 Tbsp Jenny's Kitchen Original Tangy Tamarind Sauce
1 Tbsp liquid honey
1 Tbsp light soy sauce
2 tsp fresh ginger
finely grated
2 garlic cloves
crushed

Method

Pat short ribs dry with paper towels. Season lightly with salt and pepper.

Heat olive oil in a large ovenproof casserole dish or heavy frying pan over medium-high heat.

Brown the ribs on all sides until golden. Remove and set aside.

In a bowl, combine Jenny’s Kitchen Tamarind Chutney, honey, soy sauce, ginger, and garlic. Mix well.

Preheat oven to 160°C.

Place browned ribs into the casserole dish or roasting tin.

Pour the tamarind glaze evenly over the ribs. Add ½ cup water to the dish to prevent sticking.

Cover tightly with a lid or foil.

Cook in oven for 2.5 to 3 hours, basting ribs every hour, until ribs are tender and falling off the bone.

Remove foil/lid, baste again, and increase oven heat to 200°C.

Cook uncovered for a further 20–25 minutes to allow the sauce to caramelise and thicken, basting halfway. The glaze should be sticky and deep in colour.

Rest ribs for 10 minutes. Skim excess fat from the pan sauce if desired.

Serve ribs with steamed jasmine rice, fresh peas, or lightly steamed greens. Spoon extra sticky tamarind sauce over the top.