BEEF SHORT RIBS RECIPE | JAMIE OLIVER RECIPES
|2 x 1.5 kg beef short ribs|
|2 teaspoons caraway seeds|
|1 bunch of fresh dill|
|2 pickled onions in vinegar|
|2 tablespoons Hellmann’s Real Mayonnaise|
|2 tablespoons low-fat natural yoghurt|
|2 teaspoons English mustard|
|1½ tablespoons white wine vinegar|
|1 medium yellow beetroot with leaves|
|6 medium carrots|
|¼ of a white cabbage|
|300 g kale green and purple, if possible|
|180 ml tomato ketchup|
|150 ml stout|
|4 tablespoons Worcestershire sauce|
|1 heaped teaspoon English mustard|
|4 teaspoons malt vinegar|
|4 teaspoons golden syrup|
- Preheat the oven to 100ºC/212ºF/gas ¼.
- Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
- When the time’s up, transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day).
- Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon.
- Brush most of the sauce onto the ribs so they’re nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised to your liking.
- Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl.
- Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
- Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
- Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.
Calories 621 calories, FatContent 41.6 g fat, SaturatedFatContent 15.9 g saturated fat, ProteinContent 36.7 g protein, CarbohydrateContent 25.5 g carbohydrate, SugarContent 24.2 g sugar, SodiumContent 2.4 g salt, FiberContent 1.4 g fibre
STICKY CHINESE RIBS | PORK RECIPES | JAMIE OLIVER
Provided by: Jamie Oliver
Total time: 3 hours 30 minutes
|1 rack of higher-welfare pork belly ribs trimmed of excess fat (1.5–2kg)|
|3 tablespoons Chinese five-spice|
|2 spring onions|
|2 fresh chillies|
|1 bunch of radishes|
|3 red onions|
|3 star anise|
|1 level teaspoon Chinese five-spice|
|4 tablespoons fresh apple juice|
|3 tablespoons hoisin sauce|
|2 tablespoons runny honey|
|1 tablespoon tomato ketchup|
|1 tablespoon rice wine vinegar|
- Preheat the oven to 160°C/325°F/gas 3.
- Get yourself three layers of tin foil, 1-metre long. Place the ribs in the centre, drizzle them with oil and rub all over with the five-spice and a good pinch of sea salt and black pepper.
- Seal into a tight parcel and pop onto a tray in the middle of the oven for 3 hours, or until just tender and cooked through.
- Meanwhile, for the glaze, peel and slice the onions and put them into a frying pan on a medium heat with a lug of oil and the star anise. Cook for 15 minutes, or until soft and starting to caramelise, stirring occasionally.
- Stir in the five-spice for 2 minutes, stir in the rest of the glaze ingredients and leave to bubble away for another 2 minutes, then turn off the heat and leave to cool a little.
- Fish out the star anise, transfer the mixture to a blender and blitz until smooth, loosening with a splash of water, if needed, then pass through a fine sieve so it’s super-super-smooth. Have a taste and season if required.
- Trim the spring onions and deseed the chillies, then finely slice both lengthways and put them into a bowl of ice-cold water so they curl up. For a laugh you can randomly score the radishes and pop them into the water for a bit of a naff 80s feel; otherwise, leave them whole or cut them into quarters.
- When the time’s up, transfer the ribs to the tray, discarding the foil, and turn the oven up to 200°C/400°F/gas 6.
- Brush a good layer of glaze over the ribs and return them to the oven for 8 to 10 minutes, then I like to keep brushing on glaze and popping them back into the oven every minute after that for a few more minutes, to build up a really good layer of dark, sticky glaze.
- Serve the ribs with a bowl of any leftover glaze for dunking, and with the radishes, chillies and spring onions on the side.
- Jamie’s Tip: This is definitely an opportunity to have a finger bowl on the side and a tea towel at the ready.
Calories 451 calories, FatContent 28.1 g fat, SaturatedFatContent 9.2 g saturated fat, ProteinContent 38.1 g protein, CarbohydrateContent 13.4 g carbohydrate, SugarContent 11.9 g sugar, SodiumContent 0.84 g salt, FiberContent 1.1 g fibre
SLOW-COOKED BEEF SHORT RIBS RECIPE | GORDON RAMSAY RECIPES
Provided by: Gordon Ramsay
Total time: 3 hours 40 minutes
Prep time: 40 minutes
Cook time: 03 hours 00 minutes
|Beef short ribs|
|Bottle of red wine|
|Flat leaf parsley|
EASIEST WAY TO PREPARE JAMIE OLIVER RED WINE BEEF SHORT RIBS – SLOW …
Provided by: Brett Singleton
Prep time: 39 minutes
Cook time: 40 minutes
|beef short ribs|
|full body wine Merlot or Cabernet but nothing expensive|
|Olive oil for cooking|
- Pre-heat the oven on around 150°C. Prepared the beef stock as well in 500 ml of water and leave on the side
- Start by chopping the onions and the garlic onion and celery quite thin
- In a cast-iron or ovenproof pan put some oil and on the high heat braise the beef until golden on all sides. When done remove from the pan
- In the same pan leaving the meat juice add the onion and garlic and cook for a couple of minutes until soft. Now add the carrots and celery and cook for 5 minutes
- Now add the tomato purée cook for a couple of minutes. Now add the beef stock and the wine add the meat back into the pot and ensure that the meat is fully submerged by the liquid. Add the bay leaves in thyme.
- Transfer the pot into the oven and cook for about 2.5 hours or until the meat falls of the bone
- Serve hot with rice or mash potatoes
Calories 100 calories