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SERVES 4 Prepa­ra­tion time: 10 min Mar­i­nat­ing time: 15 min Cook­ing time: 35- 45 min

500- 600 g beef short ribs


125 ml ( ½ c) honey 60 ml ( ¼ c) soy sauce 15 ml ( 1 T) grated gin­ger 2 gar­lic cloves, crushed


30 ml ( 2 T) canola oil 30 ml ( 2 T) rice vine­gar 5 ml ( 1 t) caster sugar 1 cu­cum­ber, cut into rib­bons with a vegetable peeler 6 spring onions, roughly chopped 125 ml ( ½ c) chopped fresh co­rian­der Pre­heat the oven to 180 ° C. Grease a large bak­ing sheet with non­stick spray. 1 Put the ribs into a bowl. 2 Mari­nade Mix the ingredients and pour over the ribs. Mar­i­nate for at least 15 min­utes. 3 Ar­range the ribs on the bak­ing sheet and roast for 30- 40 min­utes, depend­ing on the thick­ness of the ribs. Re­duce the heat to 160 ° C, brush with the re­main­ing mari­nade and roast un­til brown. 4 Salad Whisk to­gether the canola oil, rice vine­gar and caster sugar to make a dress­ing. Lightly toss with the cu­cum­ber rib­bons, spring onions and chopped co­rian­der. 5 To serve Serve the ribs with the salad and cooked rice, if pre­ferred.

For a more ten­der re­sult, boil the ribs un­til done, pour the mari­nade over and roast in a very hot oven ( 230 ° C) for 10- 15 min­utes.

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