While the cooking time is long, there is very little to do except wait for them to emerge meltingly tender from the oven. Give them a final brush with the glaze and tuck in!
Serves: 4
INGREDIENTS
4 bone rack, beef short ribs
Rub
1 tablespoon smoked paprika
1 tablespoon paprika
1 tablespoon brown sugar
1 tablespoon dry English mustard
2 teaspoons each ground cumin and coriander
1 teaspoon sea salt
¼-½ teaspoon chilli powder
To serve
½ cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon yellow American mustard
METHOD
Preheat the oven to 130°C fan bake.
Rub: Combine all the ingredients in a bowl.
Cut the ribs into four single pieces then rub the spice mix all over every side of the meat.
You can cover and refrigerate the meat for up to 24 hours at this point, but bring back to room temperature before cooking.
Line a baking dish with foil, bringing it up the sides. Put ½ cup of water in the base then add the ribs, meat side down.
Cover tightly with foil and braise for 4-5 hours, by which time the meat should be very tender and falling off the bone. Cooking time will depend on the thickness of the ribs.
The ribs can be cooled in the baking dish at this point then covered and refrigerated for 2 days. To reheat, lift off all the congealed fat then cover tightly with foil. Place in a 180°C oven and cook until hot.
To serve: Put the vinegar, sugar and mustard in a small saucepan and boil for about 3 minutes until reduced to a glaze.
Place the ribs on a serving platter and brush generously with the glaze.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!