Braised Beef Short Ribs
Ingredients:
- 2.5kg beef short ribs, rack, bone in, trimmed as needed
- 1 tsp chilli powder
- 1/4 tsp sea salt
- 1/4 tsp cinnamon
- freshly ground black pepper
- 4 tbsp olive oil
- 2 onions, sliced
- 2 carrots, sliced
- 2 celery sticks, sliced
- Zest of 1 orange
- Handful of thyme
- 750ml full-bodied red wine 1.5 litres beef stock
- 1 tbsp fennel seeds
- 2 cloves garlic
- 150ml fresh lime juice
- zest from one lime
- Pinch cayenne powder
- 20g brown sugar
- 250g ketchup
- 60ml maple syrup
- 200ml pineapple juice
- 100g crushed pineapple
- 2 tbsp dark rum
- 1 tbsp Dijon mustard
- 50g marmalade
- 1 tbsp Worcestershire sauce
- Salt, pepper, ginger, smoked paprika powder
Method:
- Preheat the oven to 200°C/400°F.
- Heavily season the beef ribs. Sear them on the hot grill till well caramelised.
- Heat the oil in a large heavy-based casserole (big enough to hold the ribs in one layer). Add the onions, carrots and celery and orange zest and cook over a high heat for 5 minutes.
- Pour in the wine and bring to the boil, then cook for a few minutes scraping the bottom of the casserole with a wooden spoon to remove any sediment. Pour in the stock, mixing.
- Add the ribs in one single layer and cover with a lid.
- Transfer to the oven and cook for 2 hours or until the ribs are almost tender and still holding their shape.
- When the ribs are cooked transfer them to a dish with a tong and cover with cling wrap
- Strain the braising liquid into a pan, discarding the vegetables. Let set and skim some of the fat from the top.
- Heat the beef fat in a large pot, add the fennel seeds and crushed garlic and toss till crackling and translucent.
- Add the brown sugar, lightly caramelise. Add the rest of the liquids and seasonings, add the strained braising liquid and then simmer over a medium heat until reduced by half, skimming off any fat and scum that rises to the top.
- Place the ribs back into the casserole and simmer at low heat for another hour or until fork tender, keeping the rack intact.
- Remove ribs from the pot and keep warm. Keep sauce reducing till thick a nd sticky but may adding liquid as needed.
- Serve ribs generously covered with sauce, with extra sauce on the side. Garnish with tender and caramelised oven-baked halves of garlic cloves, skin on.