Slow-cooked beef short ribs with winter slaw
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
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.