Cristina Ferrare's Spicy Short Ribs



  • 1 Tbs. peanut oil
  • 3 lbs small, bone-in beef short ribs
  • 1 medium yellow onion, chopped
  • 6 small fresh hot red chiles (such as Thai bird), stemmed and halved lengthwise
  • 2 medium cloves garlic, quartered
  • 1, 3-inch piece peeled fresh ginger, thinly sliced
  • 1 tsp. dried thyme
  • ½ tsp. ground allspice
  • ¼ tsp. freshly grated nutmeg
  • ½ cup lime marmalade
  • ½ cup lower salt chicken broth
  • 2 Tbs. soy sauce
  • 1 Tbs. white wine vinegar
  • 2 Tbs. finely chopped fresh basil leaves; plus small leaves for garnish (optional)
  • Kosher salt and freshly ground black pepper


  1. Heat the oil in a 12 inch skillet (or removable insert).
  1. Add half the short ribs, turn once, brown well.
  1. Transfer ribs to a bowl, repeat with remaining ribs.
  1. Add onion and cook stirring often until soft (about 3min).
  1. Add chiles, garlic, ginger, thyme, allspice and nutmeg.
  1. Stir until fragrant (about 1 min).
  1. Add marmalade and stir until melted.
  1. Pour contents into the slow cooker (or insert to cooker).
  1. Stir in broth and soy sauce.
  1. Nestle the ribs into the sauce pouring meat juice into the pot.
  1. Cover and cook unitl fork tender (5-6 hrs on high or 9 hrs on low).
  1. The ribs can stay on the “keep warm” setting for up to 2hrs.
  1. Use tongs to transfer the short ribs to serving bowls or a platter.
  1. Strain the sauce; set aside.
  1. Pour the sauce into a saucepan.
  1. Add vinegar, bring to a boil, until reduced by half (about 8 mins).
  1. Stir in basil and cook for 1 minute to let the flavors meld.
  1. Season to taste with salt and pepper. pour over the short ribs.
  1. Garnish with small basil leaves.

Click here to get your copy of Cristina Ferrare's cookbook, "Big Bowl of Love." Get additional recipes from Cristina at

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Cristina's Spicy Short Ribs

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