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Short ribs with root veg slaw
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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
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.
Typical values per serving:
This recipe was first published in June 2017.