Slow-cooked beef short ribs with win­ter slaw

QT Magazine - - FOOD, WINE, AND COFFEE -

Serves 6

Beef short ribs are un­der­rated. Not only are they lip-smack­ing, they are in­ex­pen­sive and easy to pre­pare. All you need is a few hours in the oven on a cold day and you’ll warm your home at the same time. This one ticks all the boxes for a fam­ily lunch or din­ner.


Grape­seed oil 2kg beef short ribs, cut into sin­gle ribs 800 g to­ma­toes, blanched, peeled and cooled 1 x 375 ml bot­tle ginger beer 2 ta­ble­spoons red wine vine­gar 1 ta­ble­spoon lo­cal honey 3 ta­ble­spoons pome­gran­ate syrup 4 cloves gar­lic, peeled and smashed 1 ta­ble­spoon grated ginger 3 long red chill­ies, cut in half, seeds and mem­brane re­moved, roughly chopped 6 an­chovies, roughly chopped 1 tea­spoon black pep­per, freshly ground

Win­ter Slaw

1 small red cab­bage, finely sliced 2 car­rots, finely juli­enned 2 pur­ple car­rots, finely juli­enned 1 medium red onion, finely sliced 3 ta­ble­spoons may­on­naise (qual­ity store-bought okay) Sea salt White pep­per, freshly ground


To make the ribs, pre­heat the oven to 160°C. Heat a lit­tle grape­seed oil in a large heavy-based fry­ing pan and brown the ribs on both sides in batches. In a large bak­ing tray (or two small trays), com­bine all in­gre­di­ents us­ing your hands. Squash the to­ma­toes and en­sure the ribs are coated with the mari­nade. Spread the ribs across the base of the bak­ing tray and cover tightly with two sheets of foil. Place the ribs in the oven for 2½ to 3 hours. Mean­while, pre­pare the veg­eta­bles for the slaw, place in a bowl and re­frig­er­ate. Dress with may­on­naise just be­fore serv­ing. To serve the ribs, re­move the bak­ing tray from the oven. Put aside and keep warm. Pour the sauce through a fine sieve into a small saucepan and place on a medium heat. Re­duce sauce un­til thick and glossy. Serve ribs with sauce and slaw.

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