The Mother Sauce

The mother sauce: slow cooked beef ribs

Fuss free slow cooking. With a total hands on time of 5 minutes, inspired by our mother sauce recipe series.

 

Ingredients Amount Procedure
The mother sauce 20 Tbsp To a bowl add the mother sauce, chilies, ginger, clove powder, coriander powder and cumin powder and salt and mix it together. Add the ribs to the bowl and massage the marinade into the meat. Leave to marinate for 6 hours or even better, overnight.
Red chilies 3 sliced
Ginger Thumbnail size finely chopped
Clove Powder 1 heaped tsp
Coriander Powder 1 heaped Tbsp
Cumin Powder 1 heaped Tbsp
Sea Salt 2 Tbsp
Beef Short Ribs 1 kg
Onions 2 large sliced Heat the oven to 220°C. Into a roasting tray, add onions, carrots and the beef ribs along with all the marinade
Carrots 2 sliced
Water or stock 150 ml Add water or stock to the side of the baking tray, so that you don’t wash away any marinade from the meat.
    Cover the roasting with foil and place in the oven.
    After 40 minutes, turn the heat down to 180°C and cook for 3 hours.

 

Notes:

  • You can add potatoes if you’d like to the carrots and onions
  • For an extra dimension of flavour, half an hour before you remove the ribs from the oven, remove the foil from the roasting tray and let the liquid in the tray reduce

Have you tried slow cooking before?

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