Beef short rib and barbecue sauce

Name: Beef short rib and barbecue sauce
Yield: Serves 4
Ingredients: 1 tsp garlic powder; 1 tsp onion powder; 70 ml maple syrup; 1 tsp smoked paprika; 1 tsp sea salt; 1 tsp mustard powder; 1 tsp cracked black pepper; 2 l beef stock; 2 bay leaves; sunflower oil; sea salt; 1.5 kg short rib; 15 g thyme; 1 garlic bulb, cut in half across; 80 g black garlic purée; 500 ml red wine vinegar; 70 g light soft brown sugar; 80 g tomato ketchup; 200 g butter; 800 g potatoes; 1 tsp fine salt; 200 ml double cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

A warm hug: that’s the best way I can think of to describe this dish. Tender meaty beef, punchy barbecue sauce and buttery mashed potato – everything I want to eat in winter, all on one plate. It’s the dream.

Ingredients

Short Rib

1.5 kg short rib
1 garlic bulb, cut in half across
15 g

Main course
Winter

Method

Preheat your oven to 165°C fan.

Season the short rib and place in a deep roasting tin with the garlic, thyme and bay leaves. Pour over the beef stock and cover the tin with tin foil, then put in the oven and cook for 5 hours until the beef is tender.

Pierce the potatoes