Sweet and Sour Beef Short Ribs
Sweet and sour beef short ribs are bone-in ribs slowly braised in a glossy sauce of kiwi, ginger, soy sauce, rice wine vinegar and Chinese wine. The Thermomix TM7 simmers the meat unattended at low temperature so it becomes spoon-tender while the sauce reduces to a sticky sweet-and-sour glaze, Asian-style comfort food with minimal effort.
About this recipe
Sweet and sour beef short ribs Thermomix TM7 style bring an Asian-inspired main course to your table with remarkably little hands-on work. Bone-in short ribs are marinated with grated fresh ginger and kiwi, a classic Korean-influenced trick where the fruit's natural enzymes tenderise the meat, then simmered with soy sauce, rice wine vinegar, Chinese wine and sugar until fork-tender. Searching for recipes that fit an all-in-one kitchen machine usually means compromises, but here the TM7 truly shines: its slow simmering programme develops deep, layered flavours without constant supervision, while the integrated scale weighs the marinade ingredients directly into the bowl. The result is glossy, sticky ribs with a balanced sweet-tangy glaze, ideal for a relaxed weekend dinner or an impressive family feast served with steamed rice. One bowl handles chopping, mixing and simmering, leaving you fewer dishes and more time with your guests.
Preparation tips
- Marinate the short ribs in the kiwi and ginger mixture for at least a few hours, but avoid overnight, as the kiwi's enzymes can make the meat mushy if left too long.
- Skim excess fat from the sauce after simmering: let it rest briefly so the fat rises, then spoon it off for a cleaner, glossier sweet-and-sour glaze.
- Replace Chinese wine with dry sherry if unavailable, and serve the ribs with steamed rice and stir-fried pak choi to soak up every bit of the sticky sauce.
Recipe variations
- Gluten-free version: swap soy sauce for tamari and check that the Chinese wine is gluten-free; the flavour stays equally rich and the glossy glaze works exactly the same.
- Festive variation: add a cinnamon stick and a star anise while simmering, then finish with toasted sesame seeds and spring onion for a celebratory Chinese New Year table.
Thermomix TM7 Benefits
- Weighing accuracy - The integrated Thermomix scale weighs soy sauce, vinegar and sugar directly into the bowl, saving separate measuring cups. [Built-in scale]. [Built-in Scale]
- Fine chopping - The TM7 chops the onion and ginger root in seconds into an even base for the sweet-and-sour marinade. [Chopping]. [Multi-Function]
- Even mixing - The Thermomix blends the kiwi into a smooth marinade that coats every rib for uniform tenderising. [Mixing]. [Multi-Function]
- Gentle heating - Precise TM7 temperature control simmers the sugary sauce slowly without burning or caramelising too fast. [Heating]. [Precision Control]
- Slow simmering - The Thermomix braises the bone-in ribs unattended until fork-tender while you prepare rice. [Steaming]. [Multi-Function]
Ingredients
- vegetable oil
- fresh ginger root
- kiwi
- beef short ribs, bone in
- brown sugar
- Chinese wine
- rice wine vinegar
- soy sauce
- green onion