I might be slow on this uptake but it has taken me 5 years of cooking to discover that short rib, is actually just normal ribs, cut in half… well that is what I tell myself and I hope that’s correct.
I have been to butcher upon butcher trying to look for short rib, but all I keep coming across is normal ribs and then I get funny looks, that say…”Seriously!”
Oh well I decided to make my own short ribs, but just halving a normal rib and hey presto we have home made short ribs.
I watch endless cooking shows and see a ton of recipes that require short ribs, and again because of my lack of knowledge, I just by pass the recipe… no more.
I came across a recipe in one of Zola Nene’s cook book for cola braised short rib and I knew I just had to try it out, it was super easy to make and really all I had to do was mix everything together, pour into a pan tray and pop it into the oven and hey supper was ready without breaking a sweat.
Results delicious, OMG, it was more than finger licking good.
- 750ml x coke.
- A piece of ginger, thinly sliced.
- 1 x red chilli, halved.
- ¼ x cup brown treacle sugar
- 2 x Tbsp Dijon mustard.
- ½ x cup tomatoe sauce.
- ¼ x cup soy sauce.
- ¼ x cup Worcestershire sauce.
- 2kg x short ribs.
- Salt and pepper to season.
1 x whole head of garlic, halved.
- In a bowl, whisk together the coke, ginger, chilli, sugar, mustard, tomatoe sauce, soy sauce, Worcestershire sauce until the sugar has been dissolved.
- Pour into a deep baking tray and place the halved garlic in the corners.
- Place the ribs into the liquid and baste.
- Cover with tin foil and pop into a preheated oven.
- Bake at 180 degrees for 2 hours or until the meat it soft.
- Remove the foil and bake for a further 30 – 60 minutes or until the meat has browned nicely.