Method
Season
Rub the short ribs all over with salt, black pepper, and garlic powder. Marinate for 1 hour or overnight if you have time — if not, straight into the oven is fine.
Stage 1 — Low and slow (braise)
Preheat the oven to 160°C.
Place the ribs in a roasting tin and seal tightly with foil — no gaps. Roast for 1.5–2 hours until a fork slides in easily and the meat is tender throughout.
The foil traps the steam and braised fat inside, so there's virtually no smoke.
Stage 2 — High heat (caramelise)
Mix the glaze: 1 tbsp soy sauce + 1 tbsp honey + ½ tsp black pepper.
Remove the foil and brush the glaze generously over the surface. Crank the oven up to 220°C and roast uncovered for 10–15 minutes until the surface caramelises and forms a deep, glossy crust.
Crack a window for the last stage — there'll be a little smoke but nothing like pan-frying.
Key Tips
- Seal the foil tightly in stage 1 — trapped steam is what braises the meat soft
- Never skip stage 1 and go straight to high heat — the outside burns before the inside cooks
- The honey caramelises for colour, the soy sauce adds salt and depth — both matter
- Watch the last 15 minutes closely; the honey can tip from caramelised to burnt quickly
Serving Suggestions
- Mashed potato — stir the roasting juices straight in
- Steamed rice — pour the pan juices over
- Roti — tear and dip into the juices