Sweet & Sticky Slow-Cooked Rose Veal Short Ribs

Author: Farmer Kelley

INGREDIENTS

• 2½lb Howling Flats Farm Rose Veal English Style Short Ribs

• 2 tbsp oil

• 1 onion, sliced

• 2 cloves garlic, crushed

• 2 tbsp tomato paste

• 2 tbsp sugar

• 2 tbsp malt vinegar

• 1 cup beef or rose veal stock

• 2 tbsp Worcestershire sauce

• 1 tsp English mustard

• Salt & black pepper

Instructions

1. Brown the ribs. Heat oil in a heavy pot. Season ribs and brown well on all sides. Remove

   
   

2. Build the sauce. In the same pot, cook the onion until soft. And garlic and tomato paste; cook 1 minute.

   
   

3. Sweet & sticky base. Stir in brown sugar, vinegar, Worcestershire sauce, and mustard. Add stock and bring to a gentle simmer.

   
   

4. Slow cook. Return ribs to the pot. Cover tightly. Cook on very low heat (or 160°C / 325°F oven) for 2½ - 3 hours, until tender.

   
   

5. Glaze. Remove the lid for the last 20 - 30 minutes to thicken the sauce until glossy and sticky.