Good afternoon,
Our fridge is stocked with short ribs, tomahawks, fillet & roasting joints this week, and we’re serving pizza 12-4pm on Saturday.
Spiced, braised short ribs
nabbed from Alison Roman
Serves 5 people
2kg short rib
Salt, pepper, vegetable oil
0.5kg small, waxy potatoes, quartered
1 large yellow onion, sliced
5 cloves garlic, thinly sliced
1 teaspoon crushed chilli pepper
2 tablespoons cumin seeds
2 tablespoons fennel seed
1 tablespoon coriander seed
½ teaspoon ground cinnamon
2 tablespoons tomato paste
110ml white wine vinegar
700ml beef stock
2 lemons, seeds removed, thinly sliced
A big handful of coriander, coarsely chopped
Season short ribs with salt and lots of pepper. Preheat oven to 160°C.
Heat oil in a large dutch oven over medium heat & sear short ribs until deeply golden brown all on all sides, about 5 minutes per side. Transfer short ribs to a large plate.
Drain some fat from the pot, leaving behind any of the good bits, and add potatoes cut side down, and season with salt and pepper. Cook, without disturbing for about 5 minutes. Give them a stir and continue to cook until browned a little more evenly. Transfer potatoes to the tray with the meat, leaving any bits and fat behind.
Add onions and garlic to the pot and season with salt and pepper. Cook 5–8 minutes. Add chilli flakes, cumin, fennel, coriander seed, and cinnamon, stirring to coat and toast the spices. Add tomato paste and cook, stirring constantly for 2 minutes. Add stock and vinegar, and bring to a simmer, scraping up all the bits on the bottom of the pot.
Return short ribs and potatoes to the pot, nestling everything in under liquid and scatter with half the lemon, ensuring the beef is submerged. Cover and place pot in the oven until short ribs are falling off the bone tender and potatoes are impossibly creamy, 2.5 to 3 hours.
Increase oven temperature to 220°C and remove the lid. Continue to cook until short ribs and any potatoes on top are browned and starting to crisp and the liquid has reduced to a very nice, rich sauce, 25–35 minutes.
Remove from heat and scatter with remaining lemon and the chopped coriander.
