Beef short rib with Worcestershire sauce and balsamic vinegar
This cut of meat can be fatty, so take care to select pieces that have a good fat-to-meat ratio. Mashed potatoes, polenta or rice is a must for soaking up the delicious sauce (plus a fresh side salad to alleviate the guilt)!
Serves 8
• Preparation: 15 minutes
Cooking time: 3 hours and 20 minutes
• Oven temperature: 160°C
• 8 equal-sized servings of beef short rib (about 1.2kg in total)
• 5ml each paprika, ground cumin, Maldon salt, white pepper and garlic powder
• 12 pickling onions, peeled and halved
• 1 whole garlic bulb, top cut off
• 500ml meat stock
• 60ml Worcestershire sauce
• 30ml low-sodium soy sauce
• 30ml balsamic vinegar
1 Preheat the oven. Pat the meat dry and fry in a heavy-bottomed pan until golden-brown on all sides. Since the meat is fatty, I don’t add extra oil, but decide for yourself. Remove the meat, mix all the dry spices together and season the fried meat with this. Place the meat in an ovenproof dish.
2 Add the onions, garlic, stock, Worcestershire sauce, soy sauce and vinegar then cover with a tight-fitting lid or tin foil and roast for 3 hours. Turn the meat over and check if it is tender enough. If you want, you can remove the lid and roast the meat uncovered for a further 30 minutes. Serve with beetroot salad and your favourite starch.
Tip If the lengthy cooking time puts you off, roast the beef for about 2 hours. Turn off the oven and let the meat cool in the residual heat for a few hours. Refrigerate the cooked meat overnight, then it’s easy to skim off the fat layer on top of the pan juices. Heat up the next day and serve.