- Dairy free
- Egg free
- High in dietary fibre
- High in protein
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Shellfish free
- 1 serve veg or fruit
Whip up a Vietnamese-style dinner with these delicious slow-cooked sticky ribs served with greens and fluffy rice.
- Serves4
- Cook time3 hour 30 minutes
- Prep time20 minutes, + overnight marinating time
Ingredients
- 1.5kg Coles Australian No Added Hormones Beef Short Ribs
- 2 tsp Chinese five spice powder
- 3 tsp ground paprika
- 2 tbs coconut sugar
- 2 tbs coconut oil
- 2 brown onions, sliced
- 8cm-piece ginger, peeled, finely grated
- 3 cups (750ml) Coles Beef Bone Broth
- 1 1/2 tbs fish sauce
- 2 tbs rice wine vinegar
- 1 tbs kecap manis
- 2 fresh dates, seeded, chopped
- 2 whole star anise
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the beef in a large shallow dish. Combine the five spice, paprika and half the sugar in a small bowl. Season with pepper. Rub over beef. Cover and place in the fridge overnight to develop the flavours.
Step 2
Heat the oil in a large heavy-based frying pan over medium-high heat. Add the beef and cook, turning, for 5 mins or until browned all over. Transfer to a bowl. Add onion to the pan and cook, stirring, for 4 mins or until soft. Add the ginger and cook for 1 min or until aromatic.
Step 3
Add the broth, fish sauce, rice wine vinegar, kecap manis, date, star anise and remaining sugar. Bring to the boil. Return beef to pan. Reduce heat to low and cover. Simmer, turning beef every 30 mins, for 21/2 hours. Uncover and simmer for 30 mins or until the broth mixture thickens slightly and the beef is falling off the bone. Use tongs to transfer beef to a clean heatproof bowl.
Step 4
Increase heat to high and bring to the boil. Cook, stirring occasionally, for 20 mins or until the broth mixture is reduced to a very thick glaze. Use 2 forks to shred the beef from the ribs. 5. Return beef to the pan and stir to coat. Divide the beef among serving bowls. Spoon over the glaze to serve.
Recipe tip
COOK. STORE. SAVE.
Smart swap: No coconut sugar? Feel free to swap for 2 tbs brown sugar in this recipe.
Use it up: You’ll have fresh dates left over after making this recipe. Use them to add natural sweetness to the wholesome slice at coles.com.au/dateandwalnutslice.
Vietnamese-style sticky beef ribs
- Serves4
- Cook time3 hour 30 minutes
- Prep time20 minutes, + overnight marinating time
Ingredients
- 1.5kg Coles Australian No Added Hormones Beef Short Ribs
- 2 tsp Chinese five spice powder
- 3 tsp ground paprika
- 2 tbs coconut sugar
- 2 tbs coconut oil
- 2 brown onions, sliced
- 8cm-piece ginger, peeled, finely grated
- 3 cups (750ml) Coles Beef Bone Broth
- 1 1/2 tbs fish sauce
- 2 tbs rice wine vinegar
- 1 tbs kecap manis
- 2 fresh dates, seeded, chopped
- 2 whole star anise
Description
Whip up a Vietnamese-style dinner with these delicious slow-cooked sticky ribs served with greens and fluffy rice.
Method
Step 1
Place the beef in a large shallow dish. Combine the five spice, paprika and half the sugar in a small bowl. Season with pepper. Rub over beef. Cover and place in the fridge overnight to develop the flavours.
Step 2
Heat the oil in a large heavy-based frying pan over medium-high heat. Add the beef and cook, turning, for 5 mins or until browned all over. Transfer to a bowl. Add onion to the pan and cook, stirring, for 4 mins or until soft. Add the ginger and cook for 1 min or until aromatic.
Step 3
Add the broth, fish sauce, rice wine vinegar, kecap manis, date, star anise and remaining sugar. Bring to the boil. Return beef to pan. Reduce heat to low and cover. Simmer, turning beef every 30 mins, for 21/2 hours. Uncover and simmer for 30 mins or until the broth mixture thickens slightly and the beef is falling off the bone. Use tongs to transfer beef to a clean heatproof bowl.
Step 4
Increase heat to high and bring to the boil. Cook, stirring occasionally, for 20 mins or until the broth mixture is reduced to a very thick glaze. Use 2 forks to shred the beef from the ribs. 5. Return beef to the pan and stir to coat. Divide the beef among serving bowls. Spoon over the glaze to serve.