Sticky short beef ribs and lemon coleslaw
Beef short ribs are readily available now and a lovely way to slow cook beef. They do take a long time so plan ahead. Mary uses red cabbage in her coleslaw, but feel free to use shredded white cabbage if you prefer.
Ingredients
For the marinade
- 100ml/3½fl oz ketchup
- 5 tbsp apple juice
- 2 tbsp Worcestershire sauce
- 1 tbsp white wine vinegar
- 4 tbsp maple syrup
- 2 tbsp soy sauce
- 4 garlic cloves, crushed
- pinch dried chilli flakes
- 1.5kg/3lb 5oz beef short ribs
For the coleslaw
- 8 tbsp mayonnaise
- ½ lemon, juice only
- 1 tbsp Dijon mustard
- ½ garlic clove, crushed
- ½ red cabbage, finely shredded
- 2 large carrots, peeled and coarsely grated
- 2 celery sticks, finely sliced
- 2 spring onions, finely sliced
- salt and freshly ground black pepper
Method
To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate.
Preheat the oven to 150C/130C Fan/Gas 2.
Transfer the ribs and the marinade into a deep ovenproof saucepan or flameproof casserole. Add 200ml/7fl oz water so only the bones are sticking above the liquid. Cover with a lid and bring up to the boil.
Transfer to the oven for about 3½ hours, or until the ribs are tender. Remove from the oven and leave to cool in the pan for about an hour.
Line a small roasting tin with baking paper. Remove the ribs from the marinade, give them a shake and sit them on the paper in the tin.
Skim the fat from the marinade in the pan and discard. Heat the marinade over a high heat until the volume of liquid has reduced by half. Pour the reduced marinade over the ribs.
Heat the oven to 200C/180C Fan/Gas 6 and roast the ribs for about 15 minutes until dark brown and sticky.
Meanwhile, to make the coleslaw, measure the mayonnaise, lemon juice, mustard and garlic into a large bowl. Mix and season well with salt and pepper. Add the cabbage, carrots, celery and spring onions and toss to coat everything well. Spoon into a serving bowl.
Serve the sticky ribs alongside the coleslaw with jacket potatoes and corn on the cob.
Recipe Tips
Cook the ribs in the pan up to 8 hours ahead and finish by roasting in the oven until sticky.
