Asian-style short ribs

This delicious dinner with a healthy twist is perfect for a Sunday night. It’s a real crowd pleaser too!

Preparation time: 15 minutes

Cooking time: 7 hours

Serves: 6

Ingredients

• 1 tsp olive oil
• 1.3 kg short beef ribs, with bone (about 4 pieces), trimmed of fat
• ¼ cup honey
• ¼ cup reduced-sodium tamari
• 7cm piece fresh ginger, peeled and thinly sliced
• 1 tbs sambal oelek
• 6 garlic cloves, peeled and chopped
• 1 bunch shallots, sliced and divided
• 1½ cups water
• 350g rice noodles
• 2 limes, cut into wedges

Method

1. Coat the base and sides of a slow-cooker pot with olive oil.
2. Place the ribs in pot.
3. Combine honey, tamari, ginger, sambal oelek, garlic, three quarters of the shallots and water; then pour over ribs.
4. Cover and cook on low heat until ribs are tender when tested with a fork, 7 to 8 hours.
5. Transfer ribs to a chopping board and remove meat from bones. Skim fat from pot and discard. Reserve juices.
6. Cook noodles as per packet directions; drain.
7. Toss noodles with 1 cup reserved juices. Divide among 6 serving bowls.
8. Top with meat and remaining shallots, drizzle with more juices and garnish with lime wedges.

Tip: Sambal oelek is a very spicy chilli sauce. Find it in the Asian section of the supermarket.

Recipe courtesy of Prevention magazine.