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When it comes to slow cooked Winter fav’s – Short ribs is our go to – and for good reason! The short rib provides amazing flavour, incredibly tender fall apart meat yet it holds its form and of course then there’s the bone! Like all meats, cooking on the bone imparts a flavour that you just can’t reproduce any other way!  They can also be can be easily cooked ahead and reheated just before you serve – In fact it’s probably better that way!

As with all things it pays to start with quality ingredients and you won’t find better than Cape Grim Beef. Cape Grim Beef comes from the north west corner of Tasmania. It’s brand of Free Range, 100% grass fed beef has long been awarded for its quality in taste and texture. As required by Tasmanian law, it is completely free of hormone growth promotants (HGPs).

So this is a foolproof way to cook these beef ribs – slow cooked in the oven with a homemade BBQ Sauce you also use as a braising liquid The end result is meat that falls apart but and the outside is charred and sticky.

This recipe served 6 generously with left overs! We sued 2.5kg of Cap Grim Beef Short Ribs. So adjust your ingredients up or down to suit your cook.

Pre heat your over to 160c and then start with the rub –

Mix the rub ingredients together and spread on the base of a pan big enough to fit the largest rack of ribs (use a ceramic baking pan or something nonreactive). Press the rub into the ribs and coat on all sides. At this point you can cover them loosely with cling wrap and set aside for an hour or more to come to room temperature while the rub does its job.

Next make your BBQ sauce (you are also going to braise the ribs in this)

3 garlic cloves crushed
3/4 cup apple cider vinegar
2 cups ketchup
3/4 cup brown sugar
3 tsp black pepper, onion powder & mustard powder
2 tsp cayenne pepper/chilli powder or to taste
2 tbsp Worcestershire sauce
1/2 teaspoon of liquid smoke (if you don’t have this don’t stress – just leave it out) – see notes
2.5 cups water

Simply mix all the BBQ sauce ingredients together in a bowl or jug (other than the water) until well combined and then pour in the pan you are going to cook the ribs in. Then add the water and mix again.

When the ribs have come to room temp, place them in the pan and dunk them in the sauce until well coated all over.  Then arrange them ready for cooking meat side down and bone side up – This is important so don’t miss this step!

Cover the pan tightly with foil and pop them in the oven for 3.5 – 4 hours. Remove from the oven and turn the ribs (don’t worry if they come away from the bone – that’s fine – you can place them back together for presentation).

Then put them back in the oven for another 30 – 45 minutes basting regularly with the sauce. At then end of this time the meat should be pull apart tender and the exposed side starting to char a little.

At this point if you are making ahead of time – Remove the ribs and allow to cool then place them in a sealed container in the fridges. Keep the braising liquid in a sperate container, also in the fridge.

If you are not making ahead of time:

1 – Pour off the braising liquid into a saucepan and place of a moderate heat until reduced and sticky – Careful not to take it too far – Less is better here!

2 – While this is happening turn your oven grill onto the highest setting and arrange a rack so that the rib pan will be around 15cm from the burner or element. Brush the ribs with the sauce and place the pan with the ribs in it meat side up – Grill until charred but not burnt – Yes there is a difference! Remove and brush again with the sauce then return them to the grill. Repeat this 4 or 5 times or as much as you like really – What you are doing here is almost building layers of deliciousness – A crusty BBQ crust covering the tender meat inside, it’s just so good!

3 – Once you are happy with the ‘crust’ cut the ribs into portions (follow the bone with your knife) and arrange on a platter for peeps to help themselves or you can serve on a plate  for individual portions if you want. Either way serve the BBQ sauce on the side so your guests can go back for more when they want!

If you are making these ahead of time – Preheat the oven to 160C – Remove the ribs and braising liquid from the fridge. Allow the ribs to come to room temperature and place them in the oven in a foil covered pan until heated through – Around 30 minutes. If you really want you can do this step in a microwave, however we think they are better reheated in the oven. Once heated through then go back to step 1 above and follow the same process.

Some people prefer to finish the ribs on a BBQ grill to add a smoky flavour and not under an oven grill – And that’s totally up to you. We have always found that they stick due to the sugar in the sauce and you leave some of the rib on the grill – Plus you will get a better crust under the grill and the liquid smoke does the trick flavourwise – But completely up to you. If you do go the BBQ option then use a low heat and plenty of patience!

So what to serve with your ribs? Well, they are a low and slow cook – So you’ll have plenty of time to think about it! Here we went a little fancy and served them with mini potato gratins, pan fried whole button mushrooms finished in the oven and some blanched hand picked beans tossed in a hot pan with a olive oil, a little garlic and almond flakes.

However they go equally as well with typical BBQ sides such as coleslaw, charred corn, and potato salad.

Enjoy!

Note: Liquid smoke is available from most BBQ stores and some supermarkets – We may also have some available in our online store soon!

 

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