ARE SHORT RIBS BEEF OR PORK RECIPES

Steps:

• First, make the marinade. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight.
• The next day, heat oven to 150C/130C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour – about 20 mins. Don’t be scared of the colour, this will add amazing savoury sweetness to the dish. Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid, then cover tightly with foil. Transfer to the oven and cook the short ribs for 5 hrs or until really tender.
• Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled, use a ladle to remove the top layer of fat, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.
• To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).

Steps:

• Heat the oven and season the meat. Arrange a rack in the lower third of the oven, remove the racks above it, and heat to 325°F. Brush each short rib with the oil, then sprinkle generously with salt and pepper.
• Brown the short ribs. Heat a deep, wide Dutch oven or sauté pan over medium-high heat. Add the short ribs in one layer, leaving room between each and working in batches if necessary. Now would be a good moment to turn on your hood vent or fan, if you have one! Sear the short ribs without moving for several minutes on each side, letting them brown deeply. Use tongs to turn and sear all sides. This will take about 15 minutes total.
• Cook the onions. Turn the heat down to medium and add the onion and garlic around the browned short ribs. Let the onions cook until they soften, about 5 minutes.
• Add liquid. Add the liquid — beer, wine, or broth — and bring to a simmer.
• Braise in the oven. After the liquid comes to a simmer, add the herb sprigs. Cover and place in the oven. (Alternately, this is the point where you can transfer to the slow cooker for 8 hours on the LOW setting, or continue cooking on very low heat on the stovetop.) Braise in the oven until the meat is very tender and pulling away from the bone, 2 to 2 1/2 hours.
• Rest the meat. When the meat is done, rest in a covered pan for 20 minutes before serving. Serve by gently tugging the chunks of meat away from the bone and spooning the saucy onions over top.
• OPTIONAL STEP — Refrigerate overnight. While short ribs can be served immediately, they are a very fatty cut, which makes the dish very rich and even greasy. I prefer to let the ribs sit in the sauce and cool to room temperature, then cover and refrigerate them overnight. At this point, you can scrape away the hardened layer of fat from the top before reheating. They will also improve in flavor and tenderness while resting overnight.
• Reheat. To reheat, cover and warm over low heat on the stove for 15 to 20 minutes.