Sticky Beef Short Rib
Full-flavoured sticky short ribs are the ultimate comfort food for winter.
PREP & COOK TIME 2HR + | SERVES 6
Method
Preheat the oven to 170°C. Place spices in a frypan over medium heat. Toast, tossing, for 2-3 minutes until fragrant. Set aside.
Heat oil in a large saucepan over high heat. In batches, add short rib and cook, turning, for 8 minutes or until browned all over. Remove from pan and transfer to a large flameproof roasting pan.
Add onion and carrot to saucepan, and cook, stirring occasionally, for 5-6 minutes until tender.
Add toasted spices, halved garlic bulb, wine, stock and honey, and cook for a further 3-4 minutes until honey melts.
Pour glaze over ribs, then place roasting pan over high heat. Bring to a simmer, then cover tightly with foil. Transfer to the oven and roast for up to 1-2 hours or until beef is tender. Remove from oven and transfer ribs to a tray.
Simmer the sauce for 20 minutes or until thickened.
Meanwhile, place the fennel, tomatoes and garlic cloves on a baking tray. Drizzle with oil, season and roast for 20 minutes or until tender.
Place ribs on a serving platter and brush with glaze. Serve with roasted vegetables.
Ingredients
5 whole cloves
1 tsp coriander seeds
4 star anise
1 tsp juniper berries
1/2 tsp whole white peppercorns
1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
3kg beef short rib, cut into portions
1 onion, chopped
2 carrots, chopped
1 garlic bulb, halved horizontally, plus 6 garlic cloves (skin on)
2 cups (500ml) red wine
1L (4 cups) veal or beef stock
250g honey
6 baby fennel bulbs, quartered
500g vine-ripened cherry tomatoes
