Slow braised spiced beef short ribs
Spice-Braised Short Ribs in a Slow-Cooker
Serves
6 - 8
Prep Time
30 mins
Cook Time
8 hrs
With the help of your slow cooker, transform beef short ribs into a tender cooked and full of flavour dinner that is ideal for cold winter entertaining. The recipe includes a deliciously spiced sauce that is the perfect accompaniment to the beef.
Ingredients
2.4kg Quality Mark beef short ribsi
4 tsp black peppercorns
2 Tbsp fennel seeds
2 Tbsp cumin seeds
sea salt
14 star-anise
12 cloves
2 cinnamon sticks
broken up1/2 tsp cayenne pepper
150g sugar
200ml red wine vinegar
80ml soy saucei
2 Tbsp fresh ginger
grated6 garlic cloves
crushed1000ml beef stocki
1 red chilli
1 green chilli
1 handful fresh coriander leaves
Method
Cut the rack into single ribs. Season the beef generously with salt.
Seal the short ribs, on all sides, on a hot frying pan or BBQ plate. Once sealed, nestle them into a slow cooker and place to one side.
Pour the sugar into the frying pan and begin to caramelise it, watching closely to ensure it doesn’t burn.
When the sugar begins to caramelise in parts, add the red wine vinegar, soy sauce, ginger and garlic. Bring to the boil.
When the sugar is dissolved, add back the toasted spices and pour this liquid over the short ribs.
At this point your slow cooker should have short ribs and the spiced liquid added to it.
Now add the Beef Stock to the slow cooker and mix well.
Cook the beef in the slow cooker for 8 hours on low, or 5-6 hours on high.
When the meat is falling from the bone, carefully remove the ribs from the slow cooker and place into a container, cover and chill in the refrigerator, whilst you prepare the sauce.
Note: If you don’t have a slow cooker or would like to cook this dish in a shorter space of time, simply use a large cast iron casserole dish with a lid. Preheat the oven to 160ºC and follow the instructions but instead cook for 4 -5 hours. Then proceed with the remaining recipe steps.
Strain the cooking liquor through a sieve lined with muslin cloth, into a large saucepan.
Chill the liquid in the fridge until the fat has hardened on the surface.
Scrape off the fat and place the liquid on a high heat and reduce by 3/4. It should thicken slightly.
While the sauce is reducing, move on to the "To Serve" steps.
Whilst the sauce is reducing, set out the chilled ribs on a roasting tray lined with baking paper and place under a hot oven grill until sizzling on the top and heated through.
Serve the ribs with the spicy sauce, a scattering of sliced chilli and coriander leaves.