Slow cooked glazed short ribs

AuthorHigher Hacknell Organic FarmCategory,

Slow cooked glazed short ribs



Yields4 Servings
Prep Time20 minsCook Time3 hrs


Ingredients
 1 Rack of Higher Hacknell Farm jacobs ladder / short ribs
 1 ½ tsp Cayenne pepper,( according to taste)
 1 tsp Paprika
 1 tsp Ground cumin
 1 tsp Ginger
 1 tsp Black pepper
 1 tsp Salt
 4 Cloves of garlic or ½ teaspoon garlic powder
For the glaze
 25 g Butter
 25 g Sugar
 2 tbsp Wine vinegar
 1 tbsp Worcestershire sauce
 Juice of half a lemon
1

Mix all the spices and seasoning together for the marinade and rub all over the ribs. Leave them overnight if possible in the fridge.

2

Melt the butter for the glaze in a saucepan over a low heat, add the sugar and vinegar and stir until dissolved, then add the Worcestershire sauce and lemon juice and stir.

3

Place the ribs in a roasting dish and cook very slowly at 110 -120c for at least 3 hours or until the ribs are meltingly tender. I’ve put a big rack in the bottom oven of the Aga or left to cook all day which works well. Baste frequently with the glaze, particularly towards the end of cooking.

4

For a wonderful smoky flavour, you can finish them off on a barbecue, making sure you brush on plenty of the glaze to make them deliciously sticky. They are still amazing even if you don’t get the BBQ out.

5

You can serve everyone with a rib bone each or simply pull the tender beef off the bones and eat in a bun with salads. You can vary the recipe and try different spices in the marinade, I seem to do it differently every time!



Ingredients

Ingredients
 1 Rack of Higher Hacknell Farm jacobs ladder / short ribs
 1 ½ tsp Cayenne pepper,( according to taste)
 1 tsp Paprika
 1 tsp Ground cumin
 1 tsp Ginger
 1 tsp Black pepper
 1 tsp Salt
 4 Cloves of garlic or ½ teaspoon garlic powder
For the glaze
 25 g Butter
 25 g Sugar
 2 tbsp Wine vinegar
 1 tbsp Worcestershire sauce
 Juice of half a lemon

Directions

1

Mix all the spices and seasoning together for the marinade and rub all over the ribs. Leave them overnight if possible in the fridge.

2

Melt the butter for the glaze in a saucepan over a low heat, add the sugar and vinegar and stir until dissolved, then add the Worcestershire sauce and lemon juice and stir.

3

Place the ribs in a roasting dish and cook very slowly at 110 -120c for at least 3 hours or until the ribs are meltingly tender. I’ve put a big rack in the bottom oven of the Aga or left to cook all day which works well. Baste frequently with the glaze, particularly towards the end of cooking.

4

For a wonderful smoky flavour, you can finish them off on a barbecue, making sure you brush on plenty of the glaze to make them deliciously sticky. They are still amazing even if you don’t get the BBQ out.

5

You can serve everyone with a rib bone each or simply pull the tender beef off the bones and eat in a bun with salads. You can vary the recipe and try different spices in the marinade, I seem to do it differently every time!

Slow cooked glazed short ribs

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