Island Style Short Ribs

Updated at: Sun, 07 Apr 2024 14:03:41 GMT

Step 1

Remove any excess fat from the short ribs and place the ribs in a large bowl or a baking tray.

Step 2

Add in the marinade ingredients rub into the ribs and then leave to marinate for an hour.

Step 3

Heat a large Dutch pot or large pan and add a tablespoon of vegetable oil.

Step 4

Add in the short ribs and brown on all sides. Remove the ribs from the pot and set aside.

Step 5

Add a little beef stock to deglaze the pot, you may need to remove some of the burnt bits.

Step 6

Add in a little more oil the in with the diced onions, celery, smashed garlic and carrots and cook them down for about 5 minutes stirring continuously for even cooking. Add the short ribs back into the pan and pour in the stock making sure the ribs are covered add hot water if required.

Step 7

Add in the spring onions, bay leaves and thyme.

Step 8

Cover the pot with a lid and place in a pre heated oven at 110 degrees and cook for about an hour.

Step 9

Mix the tomato paste with a little hot water, remove the pot from the oven, pour in the tomato paste stir and return to the oven for 3 hours or until the meat is tender and falling off the bone.

Step 10

Peel chop and boil the potatoes and then drain the water.

Step 11

In a small pan heat the milk and add in the pimento Thyme and butter. Before the milk boils pour it through a sieve into the potatoes and the mash until smooth.

Step 12

Remove the pot from the oven remove the ribs from the pot rest on a plate and remove the bones they should slide out without any effort.

Step 13

Mash the vegetables that are in juices then sieve the juices into a separate pan. Heat the pan and stir in the gravy granules until the sauce thickens.

Step 14

Time to plate, a some of the mashed potatoes to the centre of the plate and then place a rib into the centre of the potatoes now spoon over the thick rich gravy. Serve lick you’re lips and enjoy 😋😋😋

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