Short ribs are cooked in a number of different sauces and broths but with a cut like this from a provider like Jack’s Creek, you have to let it get creative and amazing in its own juices. There is so much flavour that is already there that you want to take advantage of. By creating the sauce separately not only do you get that next level meatiness, but you pair it with a space that works so well and is always a family favourite… Pop them in your pot and watch the family crowd for the next few hours.
Prep: 15 mins | Cook: 6 hours | Skill: Easy (Do not Slow cook that often) | Serves: 4
1 Tbsp Grapeseed/Rice Brain oil
2 Short Rib pieces, (bone on or off)
1L Beef Stock/Broth
2 handfuls of green beans, ends chopped
1 cup Brown Rice or Quinoa
1 1/2 Tbsp Peanut Butter
1/2 Cup Coconut Cream
2 Tbsp Tamari/Soy Sauce
1 Tsp Cumin, ground
1 Tbsp Turmeric, ground
1 Tbsp Banana
Juice of half a lemon
In a large stock pot on medium-high heat, add your oil and sear the short ribs on each side for 3-4 minutes or until caramelized. Remove to a plate.
Deglaze the pot initially with 1/2 cup of the beef stock, scraping the bottom to get out all that meaty flavour (take advantage of all that goodness).
Add remaining stock to the pan along with the short ribs and turn heat to high. Bring to the boil. Then turn heat to low, cover with a lid and cook for 4-6 hours or until meat separates re-ally easily to touch, but can still slightly hold its shape. Set aside, or put in fridge for future use.
For the sauce, combine ingredients in a mixing bowl until smooth then add to a frypan on low heat to reduce to a thick sauce.
Add in the green beans, cook for a further 2 minutes.
For rice/quinoa, add to a saucepan with 2 cups of water. Bring a to a boil and turn heat to low to simmer for 10-15 minutes or until cooked.
To serve place your Short Ribs in a large serving bowl before pouring the sauce with the beans over the top. Serve with rice/quinoa and eat family style.