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Asian Short Rib Stew

Preparation time: 

Beef short ribs are a cheaper cut, and well worth taking advantage of. The bone marrow and fat, make a lip smacking sauce that will give you a sticky beak. For best results, cook it super low and slow, overnight in a crock pot. This is a gently spiced, soothing stew, that’s sure to give that cold the boot it deserves.


1 serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Rub the ribs with olive oil and season with salt and pepper. Working in batches, brown the meat on all sides in a frying pan, over a high heat. Transfer meat to a cast iron casserole or slow cooker.
    2. Add the onion, garlic, chilli, ginger, spices (you can grind the cloves and coriander if you wish, but I prefer them whole), lime peel and bay leaf to the frying pan, and toast for a few minutes until fragrant, add to the meat.
    3. Deglaze the frying pan, add the tomatoes and about a cup of bone broth—it should sizzle and bubble. Gently scrap the pan with a wooden spoon, getting all the tasty bits, and add to the meat, along with the rest of the bone broth. Season with salt and pepper. Bring to the boil, cover, and allow to simmer gently for at least 2.5 hours (as always, the longer the better!).
    4. At the end of cooking, you may need to thicken or reduce the sauce. Simply turn up the heat and allow it to bubble and reduce to your liking, stirring frequently to prevent the meat sticking to the bottom.
    5. Finish with a squeeze of lime, chopped coriander and season to taste.
    6. Serve alongside cauliflower rice, cauliflower mash, or some steamed greens.

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