While the cooking time is long, there is very little to do except wait for them to emerge meltingly tender from the oven. Give them a final brush with the glaze and tuck in!
Serves: 4
INGREDIENTS
4 bone rack, beef short ribs
Rub
1 tablespoon smoked paprika
1 tablespoon paprika
1 tablespoon brown sugar
1 tablespoon dry English mustard
2 teaspoons each ground cumin and coriander
1 teaspoon sea salt
¼-½ teaspoon chilli powder
To serve
½ cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon yellow American mustard
METHOD
Preheat the oven to 130°C fan bake.
Rub: Combine all the ingredients in a bowl.
Cut the ribs into four single pieces then rub the spice mix all over every side of the meat.
You can cover and refrigerate the meat for up to 24 hours at this point, but bring back to room temperature before cooking.
Line a baking dish with foil, bringing it up the sides. Put ½ cup of water in the base then add the ribs, meat side down.
Cover tightly with foil and braise for 4-5 hours, by which time the meat should be very tender and falling off the bone. Cooking time will depend on the thickness of the ribs.
The ribs can be cooled in the baking dish at this point then covered and refrigerated for 2 days. To reheat, lift off all the congealed fat then cover tightly with foil. Place in a 180°C oven and cook until hot.
To serve: Put the vinegar, sugar and mustard in a small saucepan and boil for about 3 minutes until reduced to a glaze.
Place the ribs on a serving platter and brush generously with the glaze.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.