Serves 4 People
10 Mins Prepartation
180 Mins Cooking
INGREDIENTS
8 (1.3kg) beef short ribs
2 red onions, cut into wedges
2 long green chillies, sliced
330ml bottle beer
2 cloves garlic, thinly sliced
¼ cup honey
1 tbsp Dijon mustard
2 tbsp fresh rosemary leaves
¼ cup chopped fresh flat-leaf parsely leaves
1 teaspoon finely grated lemon rind
Crusty bread and mixed salad leaves, to serve
METHOD
Preheat oven to 180C. Place the beef short ribs in a large roasting pan. Add onion, chilli, beer, garlic, honey, mustard and rosemary. Season with salt and pepper. Turn beef short ribs in mixture to coat. Cover pan with foil. Roast for 3 hours or until tender and golden.
Combine the parsley and rind. Serve beef short ribs and pan juices with crusty bread and mixed salad.
TIPS
The ribs can be roasted in a barbecue. Preheat the barbecue to 200ºC (the burners should be set at medium). Place the foil covered beef pan in the centre of the barbecue. Turn the burners directly under the meat off. The remaining burners are left on to conduct and circulate the heat around the roast. Roast for 3 hours or until tender and golden.
You can use any style of beer for the ribs.
You can also serve the beef ribs with either mashed potato or pasta if preferred.
