1 1/2-2 kg (3-4 lb) beef short ribs
1 small onion, grated
2 cups apricot nectar
1/2 cup tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
1/2 teaspoon ground allspice
pinch ground cloves
1 tablespoon brown sugar
1 1/2 teaspoons salt
pepper to taste
1 small onion, grated
2 cups apricot nectar
1/2 cup tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
1/2 teaspoon ground allspice
pinch ground cloves
1 tablespoon brown sugar
1 1/2 teaspoons salt
pepper to taste
method
1. Place short ribs in a large roasting dish and brown in a hot oven 220-230°C (425-450°F) for 30 minutes.
2. Drain off fat. Mix together remaining ingredients and pour over browned ribs.
3. Cover dish with foil and return to 180-190°C (350-375°F) moderate oven.
4. Cook for 2 1/2 hours or until meat is very tender.
5. Remove foil for last 10 minutes, adding a little water to pan if necessary.
6. Place short ribs in a warm serving dish.
7. Tilt pan and skim off fat.
8. Pour sauce over ribs and serve with vegetables.
Rice is also a good accompaniment.
2. Drain off fat. Mix together remaining ingredients and pour over browned ribs.
3. Cover dish with foil and return to 180-190°C (350-375°F) moderate oven.
4. Cook for 2 1/2 hours or until meat is very tender.
5. Remove foil for last 10 minutes, adding a little water to pan if necessary.
6. Place short ribs in a warm serving dish.
7. Tilt pan and skim off fat.
8. Pour sauce over ribs and serve with vegetables.
Rice is also a good accompaniment.
serving amount
serves: 6
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