Ingredients Print

Check off ingredients as you go

• 1.5 kg (3.3 lb) boneless beef short ribs (or 2 kg / 4.4 lb bone-in)
• 4 onions, thinly sliced

For the marinade

• 2 level Tbsp honey
• 2 level Tbsp mustard
• 2 Tbsp soy sauce
• 2 Tbsp ketchup (or barbecue sauce)
• 1 tsp rosemary
• 1 Tbsp sweet paprika
• 1 Tbsp garlic powder
• Salt, pepper
• 100 ml (⅓ cup + 1 Tbsp) water or stock (no oil, the meat will release its own fat)

If you change the number of serving, consider adjusting cooking times!

1. Mix all the marinade ingredients in a bowl. In a baking dish, spread out the onions, then lay the pieces of short rib on top and brush the meat thoroughly all over with the marinade. Add the liquid.

2. Preheat the oven to 150°C (300°F) fan/convection. Cover the dish with parchment paper, then with foil to seal it tightly. Bake for 4½ hours. Uncover, turn the pieces over and let them caramelize for 10 minutes at 210°C (410°F), keeping an eye on them.

Serve with slow-roasted vegetables (onions, sweet potatoes, carrots, potatoes, for example) arranged around the meat; I usually add them after the first hour.

Variations

• Let the brushed meat marinate for 4 hours in the refrigerator, or overnight.
• Use whatever spices you like, or swap the honey for date honey (silan).

Asado made this way can also be shredded to fill Chinese steamed buns, the famous gua bao.

To make the gua bao

For a version of asado on the barbecue, American ribs style, click here