Beef

Braised beef short ribs with sticky pineapple sauce

Name: Braised beef short ribs with sticky pineapple sauce
Yield: 6
Ingredients: 2 tbs extra virgin olive oil; 2kg beef short ribs, cut into individual ribs (ask your butcher); 2 tbs plain flour, seasoned; 4 garlic cloves, chopped; 2 tsp mild curry powder; 2 tbs tomato paste; 2 cups (500ml) pineapple juice; 1/3 cup (80ml) soy sauce; 2 tbs malt vinegar; 2 tbs brown sugar; 2cm piece ginger (10g), peeled, grated; 1 cup (100g) walnuts, toasted; Coriander leaves, to serve

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by Matt Preston

delicious. senior editor

Oct 05, 2016

Matt Preston's finger-licking braised short ribs with pineapple sauce are so easy, your oven will do the work for you.

2 tbs extra virgin olive oil
2kg beef short ribs, cut into individual ribs (ask your butcher)
2 tbs plain flour, seasoned
4 garlic cloves, chopped
2 tsp mild curry powder
2 tbs tomato paste
2 cups (500ml) pineapple juice
1/3 cup (80ml) soy sauce
2 tbs malt vinegar
2 tbs brown sugar
2cm piece ginger (10g), peeled, grated
1 cup (100g) walnuts, toasted
Coriander leaves, to serve

Method

1.

Preheat oven to 170°C. Heat oil in a large flameproof casserole over medium-high heat. Toss the ribs in our, then in batches, cook, turning, for 10 minutes or until well browned. Remove from pan and set aside.
2.

Reduce heat to medium-low. Add garlic and curry powder, and cook, stirring, for 1 minute or until fragrant. Stir in tomato paste and cook, stirring, for a further 1 minute or until fragrant.
3.

Add juice, soy, vinegar, sugar and ginger, then increase heat to medium-high. Bring to the boil, using a spoon to scrape the base of the pan, then return ribs to pan. Spoon a little liquid over, then cover and roast, basting every 40 minutes, for 3 hours or until tender.
4.

Remove ribs from pan and set aside. Return casserole to medium heat and simmer liquid for 10-15 minutes until sticky and reduced. Pour glaze over ribs and scatter with nuts and coriander to serve.