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Caramelised beef short ribs with a Nashi pear & celery salad


  • The day before serving, whisk the garlic, sugar and Hoisin with 1 cup cold water and the soy in a large bowl until well combined.
  • Place the ribs in a large tray and pour the marinade over the top. Cover with clingwrap and refrigerate overnight, turning 2-3 times.
  • When ready, preheat oven to 180°C fan forced (200°C normal).
  • Transfer the ribs (with no marinade) to a very large baking tray, fat side up, keeping them a little separate if you can. Pour ½-1 cup water into the base of the tray and cover reasonably tightly with kitchen foil. Then cook in the oven for about 1¼-1½ hours until the ribs are tender.
  • Turn the oven temp up to 220°C fan forced (240°C normal).
  • Remove the foil, pour about half of the retained marinade over the top of the ribs and briefly cook over a low heat until the sauce starts to bubble. Then cook in the oven for about another 30 mins until the ribs are glazed and sticky, basting regularly and adding more marinade as needed.
  • When the ribs are ready, toss the pears with the lemon juice, a good handful of celery leaves, 3-4 sliced inner celery stalks, the oil, seasonings and Mirin.
  • Mound the ribs on a large plate, the salad on another and serve with plenty of serviettes.


  • 8 large garlic cloves, crushed
  • 1 cup brown sugar
  • 55 ml Hoisin
  • 1 cup soy sauce
  • 1½-2 kg beef short ribs, cut individually
  • 2 Nashi pears (or any other firm pears), cut into large chunks
  • juice of ½ lemon
  • ½ bunch celery, including the leaves, washed well
  • a slurp of extra virgin olive oil
  • sea salt & freshly ground pepper
  • a splash of Mirin (Japanese rice wine)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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