Ingredients: 1 beef short-rib per person For the rub: Mace Black pepper (coarsely ground) Paprika Coarse salt For the sauce: Onion x2 Chillies (x1) Bottle of IPA Mace Black pepper (coarsely ground) Paprika Dark brown sugar Method: Mix together the ingredients for the dry rub. Rub into the beef and leave overnight. Finely chop the onion and chilli. Fry in a pot with a little oil until they are nicely browned. Add the sugar and allow for caramelisation. Add beer a little at a time until the sauce has reached a good consistency. Throw in the seasonings. Heat the oven to 150C. The ribs should be cooked fully wrapped in foil, but first smother them in the sauce. They should be cooked for at least 3 hours to be super tender. |
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