Beer-basted short ribs


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.

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