Slow Cooked Beef Short Rib
2kg Beef short ribs or Jacob's ladder
1 onion, grated
50g ginger, grated
1 small head garlic, crushed
120ml tomato ketchup
3 tbsp runny honey
3 tbsp soy sauce
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
Preheat your oven to 120℃.
Separate the rib into portions as shown in the video, or ask your butcher to do it.
Season the rib portions well and sear on a high heat on all sides until nicely browned. Deglaze the pan with a splash of sherry (you can use red wine, marsala wine, beer etc.)
Put the seared ribs in a roasting tray with the grated onion and ginger and crushed garlic. Cover with tin foil and cook in the oven for 5 hours.
Then remove the ribs and pour the barbeque sauce on top. Turn the oven up to 200℃ and put the ribs in for a further 20 minutes.
Remove and serve with coleslaw and mashed potatoes.