Waitrose

Short ribs with root veg slaw

Ingredients

4 large beef short ribs, (about 450g each)
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 onion, roughly chopped
6 garlic cloves, bashed
4 star anise
500ml porter or other dark beer
500ml fresh beef stock
150ml tangy barbecue sauce
handful gherkins, to serve

ROOT VEGETABLE SLAW
2 parsnips (about 150g each), coarsely grated
2 carrots (about 150g each), coarsely grated
1 red onion, coarsely grated
400g celeriac, coarsely grated
1 tsp fine sea salt
½ tsp caster sugar
1 lemon, juice
3 tbsp mayonnaise
2 tsp wholegrain mustard
2 tbsp finely chopped chives 

Method

1. Preheat the oven to 150˚C, gas mark 2. Sit the ribs in a large roasting tin with the vegetables, garlic and star anise. Pour the beer and beef stock into a small pan, bring to the boil, then pour over the ribs. Cover the tin tightly with foil and cook for 4 hours, then set aside to cool.

2. Once the liquid is at room temperature, remove the ribs and transfer to a large plate. Cover with cling film and chill for 2 hours or overnight. Strain the liquid from the roasting tin into a pan and skim off as much fat as possible. Bring to the boil and reduce by 2 / 3 , until thickened and glossy. Remove from the heat and whisk in the barbecue sauce.

3. Preheat the barbecue for direct grilling and take the ribs out of the fridge to come to room temperature. Mix all the slaw ingredients in a bowl; season. Brush the ribs with the sauce, then barbecue for 10 minutes, turning and basting with the sauce regularly. Take the ribs off the heat, give them a final brush with sauce, then serve with the slaw, remaining sauce and gherkins. 

This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue.

  • Preparation time: 25 minutes, plus cooling and chilling
  • Cooking time: 4 hours 20 minutes
  • Total time: 4 hours 45 minutes, plus cooling and chilling

Serves: 4

Nutritional Info

Typical values per serving:

Energy 3,092kJ
742kcals
Fat 49.2g
Saturated Fat 17.8g
Carbohydrate 31.9g
Sugars 22.8g
Protein 42.9g
Salt 2.8g
Fibre 10.3g

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5 stars

Average user rating Based on 8 ratings

This recipe was first published in Thu Jun 01 14:10:26 BST 2017.