SLOW-ROASTED BEEF SHORT RIBS

Home Beautiful - - {ENTERTAIN} -

Serves 6

2kg beef short ribs, about

9cm long (see tip be­low) Salt and cracked black pep­per,

for sea­son­ing

1½ tsp smoked pa­prika

2 tbsp olive oil

1 small gar­lic bulb,

halved cross­ways

50g tomato paste

3 cups beef stock

½ cup Beeren­berg tomato sauce ⅓ cup malt vine­gar

¼ cup Worces­ter­shire sauce 1 tbsp Di­jon mus­tard

4 bay leaves

200g speck, rind and fat trimmed

1. Pre­heat oven to 160°C. Sea­son beef ribs all over with salt, pep­per and pa­prika. Heat oil in a medium-sized, flame­proof roast­ing dish over a medium-high heat. Add ribs and cook, turn­ing oc­ca­sion­ally, for about 10 min­utes or un­til browned all over.

2. Add gar­lic, flesh side down, and cook for 2 min­utes un­til browned. Tilt pan so some of the oil col­lects at one end. Add tomato paste to oil. Cook, stir­ring, for 1 minute and re­move from heat. In a sep­a­rate bowl, whisk to­gether stock, sauce, vine­gar, Worces­ter­shire and Di­jon un­til smooth. Pour over ribs and add bay leaves. Cover dish with foil. Roast for about 2½ hours, stir­ring once, or un­til meat is ten­der and fall­ing off the bone.

3. Heat a medium non-stick fry­ing pan over a medium-high heat. Cut speck into lar­dons (small chunks). Add to pan and cook, stir­ring, for about 5 min­utes or un­til golden. Re­move from the heat.

4. Trans­fer ribs to a large bowl and set aside. Spoon layer of fat off the top of sauce in roast­ing dish (see tip be­low). Use spoon to press soft gar­lic cloves from bulb against side of pan un­til in­cor­po­rated into sauce. Dis­card gar­lic skins. Bring sauce to the boil and sim­mer for a few min­utes un­til thick­ened to de­sired con­sis­tency. If sauce is too thick, add ex­tra stock or wa­ter.

5. Re­turn ribs to roast­ing dish and turn to coat in sauce. Serve sprin­kled with speck.

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