Publications
Serves: 4-6 Preparation: 5 min Cooking : 1 hr 30 min
- 2 onions, thickly sliced
- 3 cloves garlic, roughly chopped
- 2 carrots, cut into chunks
- 2 sprigs of rosemary
- 1 kg beef short ribs
- salt and black pepper
- 15 ml (1 T) flour
- 300 ml beer
- 10 ml (2 t) Dijon mustard
- 5 ml (1 t) sugar
- 45 ml (3 T) sweet chilli sauce
- chips to serve
Preheat the oven to 180 °C.
1 Place the onions, garlic, carrots and rosemary at the bottom of a cook-in bag placed in a roasting pan.
2 Season the ribs with salt and pepper and dust with the flour. Place this on top of the vegetables in the bag.
3 Pour the beer over, seal the bag and bake in the oven for 1 hour and 30 minutes until the ribs are tender and soft. Retain the sauce and vegetables.
4 Place the bag contents in a pot and add the mustard, sugar and sweet chilli sauce. Place over low heat and simmer until thick. Serve with baked chips.
