Name: Slow-cooked stout beef short ribs
Prep time: 15 min
Cook time: 225 min
Total time: 240 min
Yield: 4
Ingredients: 2 tablespoon plain (all-purpose) flour; 1 kilogram beef short ribs; 2 tablespoon olive oil; 1 small brown onion (80g), chopped finely; 1 medium carrot (120g), chopped finely; 5 clove garlic, crushed; 1 3/4 cup (430ml) stout; 1/2 cup (125ml) beef stock; 1/3 cup (80ml) japanese soy sauce; 3 teaspoon honey; 2 teaspoon each ground cardamom and ground fennel

Ingredients

2 tablespoon plain (all-purpose) flour

1 kilogram beef short ribs

2 tablespoon olive oil

1 small brown onion (80g), chopped finely

1 medium carrot (120g), chopped finely

5 clove garlic, crushed

1 3/4 cup (430ml) stout

1/2 cup (125ml) beef stock

1/3 cup (80ml) japanese soy sauce

3 teaspoon honey

2 teaspoon each ground cardamom and ground fennel

Method

1.Heat covered barbecue. Season flour in large bowl; toss ribs in flour, shake off excess. Heat half the oil on barbecue, using direct heat; cook ribs, in batches, until browned. Remove from heat.

2.Heat remaining oil in disposable baking dish on barbecue; cook onion, carrot and garlic, stirring, until softened. Add stout; bring to the boil, boil 1 minute. Add ribs to dish with remaining ingredients. Cook, covered, using indirect heat, following manufacturer’s instructions, about 3 hours, turning occasionally.

3.Serve ribs drizzled with sauce; top with fresh coriander (cilantro) leaves, if you like.

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