Beef ribs
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INGREDIENTS
2kg beef short ribs (Get your butcher to cut them in half) 300ml red wine 2 tbsp extra virgin olive oil 4 cloves of garlic, minced 2 tbsp brown sugar 2 onions cut in half and then into 5mm thick slices ½ cup sweet chilli sauce 2 cups beef stock (salt reduced if you’re finicky) ¼ cup of maple syrup or golden syrup 3 tbsp Worcestershire sauce 1 heaped tsp dry mustard powder 2 tbsp finely chopped parsley |
METHOD
Place ribs in a large pot and just cover with water. Bring to the boil and then reduce to a rapid simmer for 20 mins. Drain and set aside.
Preheat oven to 175°C - Fan forced 165°C
Heat olive oil in large stove-top/ovenproof pan with lid and brown the ribs on all sides in small batches, removing each batch as you go.
Add another tbsp of olive oil if necessary and brown the onions in the remaining juices.
Add the garlic and saute for 2 minutes.
Add the red wine, beef stock, brown sugar, chilli sauce, maple or golden syrup and Worcestershire sauce and bring to the boil.
Add the browned beef ribs and turn to coat in sauce.
Bake in the oven for 1-2 hrs, basting every 15 minutes, or until the meat is almost falling off the bone
10 minutes before they’re done, check seasoning and sprinkle the parsley on the ribs, turning them to mix it into the sauce.
Serve with creamy mashed potato and a green veg such as crisp green beans.
Place ribs in a large pot and just cover with water. Bring to the boil and then reduce to a rapid simmer for 20 mins. Drain and set aside.
Preheat oven to 175°C - Fan forced 165°C
Heat olive oil in large stove-top/ovenproof pan with lid and brown the ribs on all sides in small batches, removing each batch as you go.
Add another tbsp of olive oil if necessary and brown the onions in the remaining juices.
Add the garlic and saute for 2 minutes.
Add the red wine, beef stock, brown sugar, chilli sauce, maple or golden syrup and Worcestershire sauce and bring to the boil.
Add the browned beef ribs and turn to coat in sauce.
Bake in the oven for 1-2 hrs, basting every 15 minutes, or until the meat is almost falling off the bone
10 minutes before they’re done, check seasoning and sprinkle the parsley on the ribs, turning them to mix it into the sauce.
Serve with creamy mashed potato and a green veg such as crisp green beans.
