Low & Slow Cooked Beef Ribs

Thick pieces of beef cooked slowly and oh so low till it can no longer hold firm to it’s supporting core, finally, succumbing to the heat and relinquishing it’s grip, falling languishingly off the bone… enjoy.

Ingredients

6-8 beef ribs (roughly 2 per person + extra to freeze!)

1/2 c plain flour for dredging

1 tsp salt

3 tbs oil

1/2 large onion, chopped

4 garlic cloves, minced

1 c beef stock

3/4 c malt vinegar

1 tbs chilli paste

2 tbs tomato sauce

2 tbs Worcestershire sauce

1/4 c brown sugar

Method – slow cooker

Dredge the beef in flour and salt. This is easily done in a plastic bag if you don’t want flour all over your kitchen.

Then place in a hot pan with the oil and brown all over. Make sure they are very well browned.

Once browned, place in the slow cooker.

In the pan cook the onion for about 5  mins then add the garlic and cook for another 2 mins.

Add the rest of the ingredients and bring to the boil then pour this over the beef ribs.

Cook on ‘low’ for 7-8 hours

Serve with rice and a coleslaw.

TIP: Make sure you make enough for at least two meals – one now and one to freeze.

You can always double the recipe to accommodate the amount of ribs

Method – oven

Pre heat oven to 130ºC / 265ºF

Do exactly as the slow cooker version by browning the meat and cooking the onions, garlic and bringing to boil the rest of the ingredients.

Place in a baking dish and cover with some baking paper and foil – the paper is to sit between the meat and the foil.

Cook for about 6-7 hours