Glazed braised beef short ribs
by Henry J Beans Restaurant
(Serves 4)
For the ribs, you need:
800 to 900 g beef short rib each
50 g butter
1 onion
1 carrot
200 g celery sticks
6 peppercorns
2 bay leaf
2 lts beef stock
For the coleslaw, you need:
300 g white cabbage
100 g carrots
50 g honey
Pinch of salt
½ tbsp coriander seeds
60 g mayonnaise
100 g BBQ sauce
Heat some vegetable oil in a pan and seal the beef shortribs on both sides for two minutes. Foam with butter at the end. Place the beef ribs in a deep roasting tray with the mirepoix of vegetables and beef stock. Cover with greaseproof paper and aluminium foil and cook in a preheated oven for two hours on gas mark six.
When the meat is ready, you will notice that it is soft and flaking off the bone. Remove from the stock and with a brush spread the BBQ sauce on top of the short rib. Place under the grill for one minute until the sauce looks shiny and sticky.
Serve with coleslaw and crispy French fries.