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    Junkin beef short ribs

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    Junkin beef short ribs

    By Nichola Wilson

    • Preparation time: 30 minutes
    • Cooking time: 3½-4½ hours

    Serves: 4

    Ingredients

    6-8 beef short ribs
    1 tsp smoked paprika
    1 tsp onion granules
    ½ tsp celery salt
    1 tsp garlic granules
    2 tbsp oil
    1 bulb garlic, halved horizontally, plus extra finely chopped to serve (optional)
    2.5cm piece ginger, peeled and shredded, plus extra finely chopped to serve (optional)
    1 onion, chopped
    2 sprigs thyme
    2 x 500ml packs beef stock
    1 tsp light soy sauce
    1 stick cinnamon
    2 tsp dark brown soft sugar, or to taste
    ½ x 330ml can beer or lager
    1 red chilli or Scotch bonnet, finely sliced
    2 salad onions, finely sliced

    Method

    1. Preheat the oven to 170ºC, gas mark 3. Place the ribs into a food bag and add the paprika, onion granules, celery salt and garlic granules. Season with freshly ground black pepper. Seal the bag and toss well until coated.

    2. Warm the oil in a large ovenproof and flameproof casserole dish. Add the ribs, in batches if necessary, and cook for 10-15 minutes, turning occasionally, until dark brown all over.

    3. Add the halved head of garlic, ginger, onion, thyme, beef stock, soy sauce, cinnamon, brown sugar and beer. Bring to the boil, then cover with a tight-fitting lid and place in the oven for 3-4 hours, or until the meat is completely tender.

    4. Remove the ribs from the sauce and set aside. Strain the cooking liquid into a clean pan, pressing the soft garlic and other ingredients with a spoon to release their flavour. Bring the liquid to the boil over a high heat and cook for 25-30 minutes, until thick and sticky – like a thick barbecue sauce. Check the seasoning and add more sugar, soy or black pepper, to taste.

    5. Return the ribs to the sauce and warm through until piping hot throughout. Serve on a platter with extra finely chopped garlic and ginger scattered over the top if liked, and some red chilli and salad onions to finish. Serve immediately with rice, mashed potatoes or bread, and salad or seasonal vegetables on the side.

    Nichola’s tip When there is less time, you can use a pressure cooker to make this recipe too. Cook the ribs for 45-60 minutes, then continue with the recipe from step 3 to reduce the sauce on the hob.

    1 Preheat the oven to 170ºC, gas mark 3. Place the ribs into a food bag and add the paprika, onion granules, celery salt and garlic granules. Season with freshly ground black pepper. Seal the bag and toss well until coated. 

     

    2 Warm the oil in a large ovenproof and flameproof casserole dish. Add the ribs, in batches if necessary, and cook for 10-15 minutes, turning occasionally, until dark brown all over. 

     

    3 Add the halved head of garlic, ginger, onion, thyme, beef stock, soy sauce, cinnamon, brown sugar and beer. Bring to the boil, then cover with a tight-fitting lid and place in the oven for 3-4 hours, or until the meat is completely tender. 

     

    4 Remove the ribs from the sauce and set aside. Strain the cooking liquid into a clean pan, pressing the soft garlic and other ingredients with a spoon to release their flavour. Bring the liquid to the boil over a high heat and cook for 25-30 minutes, until thick and sticky – like a thick barbecue sauce. Check the seasoning and add more sugar, soy or black pepper, to taste. 

     

    5 Return the ribs to the sauce and warm through until piping hot throughout. Serve on a platter with extra finely chopped garlic and ginger scattered over the top if liked, and some red chilli and salad onions to finish. Serve immediately with rice, mashed potatoes or bread, and salad or seasonal vegetables on the side. 

     

    Nichola’s tip When there is less time, you can use a pressure cooker to make this recipe too. Cook the ribs for 45-60 minutes, then continue with the recipe from step 3 to reduce the sauce on the hob. 

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