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Wakanui Short Ribs

Serve up a dish of these delectable short ribs with smooth, creamy mash and you'll have a winner dish on the cooler nights.

Wakanui Short Ribs

Serves 6

1 slab (about 1.2kg) Wakanui short ribs
50g beef rub (see below)
1 litre chicken stock
1 tsp peppercorns
3 bay leaves
1 celery stick
1 carrot
1 onion
Mash and roasted buckwheat, to serve

Beef Rub
½ tsp garlic powder
1 tsp onion powder
2 tsp salt
3 tbsp brown sugar
1 tbsp ground cumin
1 tbsp paprika
½ tsp chilli flakes
1 tsp coriander seeds
Beef Glaze
3 cloves of garlic
50g melted butter
3 tbs tomato paste
3 tbs Dijon mustard
½ cup cider vinegar
⅓ cup worcestershire sauce
Dry rub the short ribs with the beef rub and leave in an airtight container overnight.

To make beef rub, blend all the ingredients in a spice/coffee grinder or in a mortar and pestle.

Place short ribs in a roasting
pan and cover with chicken stock. Add peppercorns, bay leaves and vegetables. Cover with aluminium foil and bake for 12 hours at 130˚C until soft. Leave to cool in the stock. When cool, remove beef from the stock and place in the fridge until chilled.

To serve, heat up the portioned ribs in the oven with a little of the stock in a roasting tray. Cover the top in the beef glaze and bake until hot and the glaze has caramelised.

Serve the ribs with mash and roasted buckwheat.

To make beef glaze, sweat garlic in butter without giving it any colour. Add tomato paste and cook out the garlic. Add the remaining ingredients and bring to boil. Take off the heat, put in a blender and blend until smooth. Allow to cool. Refrigerate in an airtight container.

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