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Sweet & Sticky Slow-Cooked Rose Veal Short Ribs

Author: Farmer Kelley

INGREDIENTS



  • 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.