Slow cooked beef short rib
Rich, savoury, sticky and deeply satifying, this is slow food done properly.
Slow cooking transforms beef short ribs into something luxurious: collagen-rich fall apart tender meat wrapped in a glossy umamy-packed sauce. The star anise, porcini and tamari give depth, while ginger and garlic add warmth without heaviness.
This is the kind of meal that tastes better the next day.
Slow cooked beef short rib
Ingredients
Serves 4
2kg beef short rib
1 tbsp olive oil
sea salt to season
1 onion finely chopped
1 red pepper roughly chopped
4 garlic cloves, finely chopped
1 thumb-sized piece ginger, finely chopped or grated
70ml GF tamari
70ml ketchup
30-35g coconut sugar
1 tbsp cayenne pepper
3 star anise
5 dried porcini mushrooms, roughly chopped
500ml chicken or beef bone broth
1-2 tbsp apple cider vinegar
2 large handfuls cavolo nero or kale
Season the ribs generously with sea salt.
Heat an oven-proof pan with olive oil and sear the ribs on all sides until deeply browned. Remove and set aside.
Lower the heat and add the onion, red pepper, garlic and ginger. Cook gently until soft and fragrant.
Add the cayanne, star anise and toast briefly to release their flavour.
Return the ribs to the pan. Add tamari, ketchup, coconut sugar, porcini, bone broth and apple cider vinegar.
Simmer uncovered for 30 minutes until the sauce deepens and thickens slightly. Add a little water if needed.
Cover with a lid and cook FAN 160 for 3-4 hours, until the meat flakes easily from the bone.
Allow to cool, shred the beef and discard the bones. Chill overnight, then remove the hardened fat layer.
Reheat gently, adjust seasoning if needed, and add the cavolo nero or kale to soften.
Serve with basmati rice and avocado.
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