GLUTEN-FREE CHUNKY BEEF SHORT-RIBS
These slow-roasted Chunky Beef Short-Ribs, cooked in their own sauce, produce tender and flavoursome meat that falls off the bone.
They make a great cook-ahead dish and the flavours can easily be adapted to your preference.
It’s truly hearty fare for the season to come.
Jan
CHUNKY BEEF SHORT-RIBS
Serves 6
Beef short ribs are the big chunky ones, but they can come in various sizes. They also shrink quite a lot.
1.8 – 2.2 kg Beef Short-Ribs
SPICE RUB
1 teaspoon fresh garlic, minced
2 tablespoons extra-virgin olive oil
1 tablespoon brown sugar
2 teaspoons smoky paprika
1 teaspoon onion or garlic powder
½ teaspoon ground cumin
½ teaspoon ground allspice
1 teaspoon cooking salt
½ teaspoon ground black pepper
SPICY SAUCE
1 teaspoon fresh garlic, minced
120 ml cider vinegar
400 gm tomato polpa
80 gm brown sugar
2 teaspoons salt flakes
½ teaspoon ground black pepper
1 tablespoon Dijon mustard
1 teaspoon chilli flakes
2 tablespoons gluten-free soy sauce
400 ml water
Parsley or chives to garnish (optional)
Preheat oven to 160°C.
Add the olive oil to the minced garlic and mix in a bowl large enough to fit one rib. Press the pieces of rib, one at a time, into the garlicky oil to coat.
Mix the dry rub ingredients in another bowl large enough to fit one rib. Press beef ribs, one at a time, into the rub, coating the sides. Shake off the excess spice mix.
Add the Spicy Sauce ingredients, minus the water, to a large casserole dish or baking pan. Add the water and mix the sauce ingredients together.
Place ribs in sauce, turning to coat, and arrange meat side down, bone side up.
Cover the pan tightly with foil or a lid and bake for 3 1/2 hours.
Remove pan from oven. Turn the ribs. Spoon over the sauce and bake for 30 minutes uncovered, spooning the sauce over again halfway through, until the surface is caramelised and sticky. Use two forks to check the ribs are falling off the bone.
Test sauce for seasoning and flavour.
Garnish and serve with sides of your choice or cool to refrigerate or freeze for later use.
With thanks to Nagi Maehashi for the original recipe.