These tender slow-roasted beef ribs make an ideal meal if you're entertaining friends this New Year's Eve - you can prepare most of the dish two days ahead
- vegetable oil, for frying
- 2 racks of beef short ribs (4 bones each)
- 750ml bottle red wine
- 8 carrots, peeled but left whole
- 2 tbsp red onion marmalade
- large bunch parsley, chopped
MethodHeat oven to 160C/140C fan/gas 3. If you have a flameproof roasting tin, then heat it with the oil and brown the seasoned fleshy sides of the ribs well. If not, do this in a frying pan and transfer the ribs to a roasting tin, flesh-side down. Nestle the whole carrots among the ribs and pour over all the wine. Cover the roasting tin tightly with foil and put in the oven for 4 hrs, turning any carrots that aren’t submerged in the wine halfway through.
- 1 small onion, roughly chopped
- 4 tbsp chipotle paste
- 2 tsp sweet smoked paprika
- 1 tsp cayenne pepper
- 400g can chopped tomato
- 5 tbsp tomato ketchup
- 5 tbsp barbecue sauce
- 100ml malt vinegar
- 100g brown sugar
- 100ml bourbon
- 4 large or 8 smaller beef short ribs order from a butcher
- 1 beef stock cube
- 4 handfuls frozen skinny fries, cooked following pack instructions, to serve
- juice 1 lime
- 2 Granny Smiths, quartered, cored and diced (and immediately tossed in the lime juice)
- 2 spring onions, sliced
- handful coriander, roughly chopped
- 1 tbsp olive oil
- The day before, put the first 10 ingredients in a food processor and whizz to a sauce. Put the ribs in a food bag (or baking dish), pour over the sauce and rub all over. Marinate in the fridge overnight.
- Heat oven to 160C/140C fan/gas 3 and boil the kettle. Tip the ribs and marinade into a big casserole dish with a lid. Crumble over the stock, then pour over enough boiling water from the kettle to come to the top of the ribs. Cover and cook for 4 hrs until tender.
- Tip all the liquid left into a big jug or bowl – leave for a while to separate, then skim off and discard any fat that has risen to the top. Lift the ribs into a roasting tin, then tip the cooking liquid back into the casserole and boil down on the hob until saucy again. Tip this back over the ribs and toss to coat. The ribs can now be cooled, then chilled for up to 48 hrs before finishing, or frozen.
- Heat oven to 180C/160C fan/gas 4 and roast the ribs, uncovered, tossing halfway, for 1 hr until sticky and glazed on the outside, and heated through.
- When the ribs are done, cover the dish with foil to keep them warm while you cook the fries. Mix together the salsa ingredients. Serve the ribs with fries and a big spoonful of the salsa.
- large piece of ginger, finely chopped
- large pack coriander, stalks and leaves separated
- 1 red onion, finely chopped
- 3 garlic cloves, crushed
- 1 tbsp vegetable oil
- 4 beef short ribs
- 1 tsp golden caster sugar
- 1 tbsp soy sauce
- 50ml oyster sauce
- 500ml chicken stock
- 3 star anise
- 2 tbsp Chinese black rice wine vinegar
- cooked basmati rice, to serve
- 1 Thai red chilli, chopped
- coriander leaves (from the pack above)
- small pack mint leaves
- 1 shallot, finely sliced
- juice 1 lime
- 1 tsp Thai fish sauce
- In a mini chopper, make a paste with the ginger, coriander stalks, onion and garlic, then set aside. Heat the oil in the pressure cooker pan and brown the meat well on all sides, then remove. Fry the paste for 2-3 mins with 1 tsp golden caster sugar. Return the ribs to the pan and add the soy sauce, star anise, oyster sauce and enough chicken stock to just cover the ribs.
- Bring to a simmer, cover and bring up to high pressure. Cook for 45 mins, then release the pressure slowly. Take off the lid, add a splash of vinegar and remove the ribs from the pan. Simmer the sauce down until reduced and intensely flavoured. While the sauce is simmering, mix the salad ingredients together. Serve each rib in a puddle of sauce, topped with a pile of salad and rice on the side.
- 1 1/2 teaspoons Red Curry paste,(see Note), or more to taste
- 3 cloves garlic, peeled
- 31/8- inch thick slicespeeled fresh ginger
- 1/2 cup coarsely chopped cilantro stems plus 1/2 cup chopped cilantro leaves , divided
- 6 scallions, coarsely chopped
- 1/2 cup water
- 2teaspoons canola oil
- 3pounds bone-in bison short Ribs, or 2 pounds boneless(see Note), trimmed
- 2cups thinly sliced Red Onion
- 1 1/2 cups reduced-sodium chicken broth
- 3tablespoons fish sauce,(see Note)
- 2tablespoons lime juice, or more to taste
- 3 ripe tomatoes, seeded and diced
- 1cup "lite" Coconut Milk,(optional)
- 6 baby bok choy, cut in half, or 3 regular bok choy, cut into quarters
- Freshly ground pepper, to taste
- Place curry paste to taste, garlic, ginger, cilantro stems, scallions and water in a blender or food processor. Blend or process to form a loose paste. Add more water if the mixture is too dense to blend.
- Heat oil in a large pot or Dutch oven over medium heat. Add ribs and brown on all sides, 6 to 8 minutes total. Stir in the curry mixture, onion, broth, fish sauce and 2 tablespoons lime juice. Bring to a simmer. Cover, reduce heat to maintain a simmer, and cook, turning the ribs every 30 minutes, until the meat is very tender when pierced with a fork, 2 to 2 1/2 hours.
- Transfer the ribs to a plate; cover and keep warm. Add tomatoes and coconut milk (if using) to the broth; bring to a simmer. Add bok choy; cover and cook until the bok choy bases can be pierced with a fork, 10 to 20 minutes, depending on the size. Season with pepper and more lime juice, if desired. Serve topped with cilantro leaves.
- Tips:Ingredient notes: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets.
- Red curry paste is a blend of chile peppers, garlic, lemongrass and galangal (a root with a flavor similar to ginger). Look for it in jars or cans in the Asian section of the supermarket or specialty stores. The heat and salt level can vary widely depending on brand. Be sure to taste as you go.
- Tip: Bison short ribs can be found at specialty meat markets and online. For bone-in short ribs, both English-style - a single bone with a chunk of meat attached - and flanken-style - thinner cut with 3 to 4 ribs per strip - will work for this recipe. Remove any silver skin - the tough, silvery-looking membrane lining the meat-side of the ribs - before cooking.
- MAKE AHEAD TIP: Prepare through Step 2; let cool, cover and refrigerate for up to 1 day. Skim fat from the top, reheat and finish with Step 3.