Recipe of the Month: Charlotte’s Butchery

January 4, 2017

Easy Asian short ribs

Charlotte Mitchell is one of just a handful of female butchers in the UK. She owns Charlotte’s Butchery on Ashburn Road in Gosforth, focusing on local, traceable produce. A keen cook and food blogger, Charlotte is also a regular on Channel 4’s Sunday Brunch, and appeared in the adverts for Old El Paso’s Restaurante range. Try her simple yet mouth-watering slow-cooked Asian short ribs

Serves two


3-4 beef short ribs

500ml soy sauce

200g dark brown sugar

Dried garlic

Dried ginger

Dried chillies

½ tsp freshly ground black pepper

2-3 tbspn olive or sesame oil

1 tbsp wine vinegar

500ml beef stock

2 portions of basmati rice

1 spring onion

Large handful of spinach


* Marinate the short ribs in the soy sauce, brown sugar, garlic, ginger, chilies and pepper for at least two hours (preferably overnight).

* After marinating, remove the ribs but reserve the marinade.

* Heat the oil in a pan and brown the ribs, making sure the meat is seared on all sides.

* Add wine vinegar, stock and the marinade to a slow cooker or casserole dish.

* Transfer the ribs from the pan and allow to cook for minimum of four hours or until the meat falls off the bone.

* Serve the ribs with basmati rice and garnish with spinach and fresh spring onion.

Charlotte’s Butchery

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