Asado beef short ribs (braised oven roast)

Servings: 2
Ingredients
2 portions of beef short ribs from Hudson Meats
½ cup of Lillie's Q Hot Smoky BBQ Sauce from Hudson Meats
2 tbsp sherry vinegar from Hudson Meats
3 tbsp anchovy butter from Hudson Meats
2 tbsp wholegrain mustard from Hudson Meats
1 cup beef stock
6 cloves of minced garlic
½ red onion thinly sliced
10-12 sprigs of thyme
1 tbsp olive oil
1 tsp salt
2 tsp black pepper

 

Method

Pre-heat oven to 175C. Pat dry beef ribs. Season ribs with 1 tsp salt and 1 tsp pepper.

Add olive oil to a Dutch oven or cast iron deep pan. Brown ribs on all sides on medium high heat for 6-8 minutes. Transfer ribs to a plate. 

Add anchovy butter, garlic and onion to Dutch oven on medium heat. Once the onions are translucent add thyme, black pepper, BBQ sauce, sherry vinegar, mustard and stock. Bring to a boil and then reduce the heat to low after 15 minutes.

Add beef ribs, baste with gravy and cover with lid.

Transfer to oven and cook for 1 ½  hours (or 2 hours for very tender meat). Remove from oven and allow meat to rest in pan for 20 minutes before serving.

Serving options: Serve with mashed potatoes and gravy from the Dutch oven. 


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