Sticky Beef Short Rib

Full-flavoured sticky short ribs are the ultimate comfort food for winter.

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PREP & COOK TIME 2HR + | SERVES 6

Method

1. Preheat the oven to 170°C. Place spices in a frypan over medium heat. Toast, tossing, for 2-3 minutes until fragrant. Set aside.

2. 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.

3. Add onion and carrot to saucepan, and cook, stirring occasionally, for 5-6 minutes until tender.

4. Add toasted spices, halved garlic bulb, wine, stock and honey, and cook for a further 3-4 minutes until honey melts.

5. 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.

6. Simmer the sauce for 20 minutes or until thickened.

7. Meanwhile, place the fennel, tomatoes and garlic cloves on a baking tray. Drizzle with oil, season and roast for 20 minutes or until tender.

8. Place ribs on a serving platter and brush with glaze. Serve with roasted vegetables.

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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

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