Slow cooked Beef short Ribs. Award-winning Meat As Chosen By Michelin-Star Chefs, Delivered To Your Door. Heat a deep-sided roasting tray on the hob and add a glug of olive oil. Add the halved garlic head, cut side down, pushing it to the bottom of the pan.
Slow cooked beef short ribs Rich, tender and melt-in-the-mouth, short ribs are a real supper showstopper. Slowly braising means the meat almost falls off the bone. Extremely hands off, foolproof way to cook beef ribs – slow cooked in the oven in a homemade BBQ Sauce braising liquid until the meat is fall apart and ridiculously juicy inside, and the outside is bronzed and sticky. You can cook Slow cooked Beef short Ribs using 13 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Slow cooked Beef short Ribs
- Prepare 2 kg of beef ribs with bone.
- You need 50 gm of paprika.
- Prepare 30 gm of garlic.powder.
- You need 30 gm of onion powder.
- It’s 30 gm of mustard.
- You need of Salt and pepper.
- You need 10 gm of Chilli flakes.
- You need of Rosemary.
- It’s 100 ml of BBQ sauce.
- You need 2 of whole garlic.
- Prepare 1 of carrot.
- You need 1 of Red onion.
- Prepare 200 gm of mash Potato.
Also known as short ribs, these are a prized cut for slow cooking! Heat a large skillet with the olive oil over medium high heat. Remove from skillet and add to the slow cooker and add the carrots on top. Using the same pan, saute the onions and garlic until soft.
Slow cooked Beef short Ribs step by step
- Rub all spices and keep for 1 night in fridge..
- Saute veges, and add beef stock..
- Cook meat for 3 hr at 180 degree celcius.
- Smoke the meat, sepreate the oil from sauce and keep on side..
- Strain the Jus, coat the sauce with meat in a pan.
- Make basic mash potato..
- Take a spoon of mash, place meat on it, garnish with fried onion.
Whatever you choose to do with your short ribs, low and slow cooking is the key. Lots of our chefs choose to marinate or brine the meat first for extra flavour, before braising over a long period of hours. Searing the meat first will add extra flavour and colour to your final dish, too. Pour the marinade into the roasting tin, place a rack on top of the tin then place the ribs on top. Wrap loosely in a dome of foil and roast for.