Start the party with ribs
Slow cook these Mexican beef short ribs the day before your big gathering to ensure they’re extra flavoursome.
Spring in New Zealand is such a peculiar time of year – the weather can run the full gamut from gently warm and pleasant to howling gales and snow.
No matter the weather, this dish of spiced short ribs on soft cheesy polenta is perfect – if it is warm enough, it can be eaten outside with candles and good music to add to the festive vibe.
It is also fabulous enjoyed hunkered down in front of a roaring fire – the Mexican spices seem to suit every situation.
I find, as with most slow-cooked meat dishes, that it is best prepared the day before, giving the flavours plenty of time to round out and develop, which also makes it ideal for entertaining – all of the hard work is done in advance and the polenta takes 10 minutes to prepare. By the time the margaritas are poured dinner will be sorted.
The ribs can be served on the bone or shredded off into the sauce, and if served off the bone though the sauce are great served in tortilla wraps with smashed
By the time the margaritas are poured dinner will be sorted!
avocado, sliced ripe tomatoes, sour cream and a little finely sliced red onion.
Mexican beef short ribs
Serves 6 Preparation time:
40 minutes Cooking time:
57 minutes
❚ 1⁄2 cup plain flour
❚ 1 teaspoon chilli powder
❚ 2 teaspoons ground cumin
❚ 2 teaspoons sweet smoked paprika
❚ 6 beef short ribs (about 2kg)
❚ 3 tablespoons olive oil
❚ 1 onion, finely chopped
❚ Sea salt and freshly ground black pepper
❚ 1 red capsicum, finely chopped
❚ 3 cloves garlic, crushed
❚ 1⁄3 cup chipotle sauce
❚ 1 cup beef stock
❚ 400g tin cherry tomatoes
❚ 400g tin pureed tomatoes
❚ 2 tablespoons brown sugar
❚ 1 tablespoon cider vinegar
❚ 2 bay leaves
❚ 1⁄4 cup coriander leaves
❚ 1 cup sour cream, to serve
❚ 2 limes, halved, to serve
Preheat the oven to 160 degrees Celsius. Put the flour in a lidded container with half of the spices and shake to combine. Add the ribs one by one and shake to coat.
Heat 1 tablespoon of oil in a large, heavy-bottomed, oven-proof casserole dish and brown the ribs over a medium heat on all sides. Add more oil as necessary.
Put the ribs to one side and add the onion to the dish. Season with salt and pepper and add the capsicum and garlic and cook over a gentle heat for 8-10 minutes until soft but not browned. Add the chipotle sauce, stock, tomatoes, sugar, vinegar, and the rest of the spices and stir to combine. Add the bay leaves and bring to a boil.
Add the browned beef ribs, cover and transfer to the oven. Cook for four hours then remove from the oven, cool and chill in the fridge for two hours or overnight.
Preheat the oven to 160C. Skim the hardened fat from the top of the dish and transfer the ribs to a baking dish. Cover with tinfoil and cook a further 60 minutes.
While the beef is cooking, simmer the sauce gently on the cooktop for 30 minutes.
Serve the beef ribs with sauce spooned over the polenta (see recipe below), sprinkled with coriander. Leftover sauce can be served on the side, alongside the sour cream and lime halves to squeeze over as desired.
Cheesy polenta
Serves 6 Preparation time:
10 minutes Cooking time:
8 minutes
❚ 1 litre whole milk
❚ 450g quick cooking polenta
❚ 1 1⁄2 cups grated tasty cheese
❚ 50g butter, chopped
Put the milk in a large pot with 1 litre of water and bring to the boil.
Turn off the heat then slowly pour in the polenta in a steady stream, whisking as you do.
Return to a very gentle heat for a few minutes, stirring until thickened.
Stir in the cheese and butter, and season well with salt and pepper.
If you want to thin it further just add a little boiling water.
❚ Recipes, food styling and photography by Sarah Tuck