Cape Grim Beef Ribs

BRAISED  CAPE GRIM BEEF RIBS

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CAPE GRIM Ribs are a delicious cut of Beef, they are always full flavoured and a great winter food. This method for cooking them uses a sauce that is produced in house and originated in the dim dark history of my family. It is a sauce that every member of the family delights in and invariably backs up for seconds.

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No product produced by Peter Watson brand uses and fillers or extenders, no chemicals at all. The products are clean and green and may be relied upon for a great healthy result.

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Traditionally ribs are regarded as time consuming if you choose to go down the cook/steam/poach then grill/fry/bbq methods. In the skilled hands of a chef with a lot of time, they are delicious cooked in any of the above ways. For those of us who are time challenged, this method will produce a great result and, should you be of a mind to have a glazed grilled rib, they can be placed in a super hot oven for a short time after being removed from the braising liquid, under the grill or on the bbq.

 

1.5 KILO OF CAPE GRIM BEEF SHORT RIBS.. DO NOT REMOVE EXCESS FAT.

1 JAR OF WATSON FAMILY BEEF BRAISE SAUCE

750 MIL OF WATER

OIL FOR DEEP FRYING

FLOUR FOR DUSTING RIBS.

 

METHOD

Dust the ribs with plain flour and put to one side. Heat a frying pan, put some olive oil and fry off the ribs till lightly brown, put aside.

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In a casserole put the contents of one jar Watson Beef Braise sauce, (500 mil) add a further 500 mil of water and bring to a boil, turn down to a simmer and add the beef ribs keeping them under the liquid as much as possible.

Or if preferred, follow the recipe below for the basic sauce.

Turn the gas or electricity down until there is just a very gentle blop blop of the braising liquid and allow it to cook for 2 1/2 hours or until the ribs are butter tender.

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Remove the ribs and keep warm.

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Remove as much fat from the surface of the liquid as possible and reduce the liquid until you have a thick glaze. Return the ribs to the pot and allow to gently cook in the glaze until they are glistening and rich.Image

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Serve with mashed potato, noodle or pasta.

For the time challenged, cook these the night before, allow them to remain in the liquid and refrigerate, next day, lift off the fat and proceed to reduce the liquid and return the ribs to the glaze you create.

 

In the event that you want to start from scratch

3 large onions sliced medium fine

2 cloves of garlic chopped

2 – 3 tablespoons of good EVO

500 mil beef stock

1/4 cup tomato sauce

1/4 cup Worcestershire sauce

Fry the onions in the EVO until they are very well caramelised, add the garlic and continue frying, add the stock and sauces and cook until all well amalgamated. Add herbs of choice, I prefer a good chopped thyme. Do NOT add salt, but pepper can be added.

When the above is cooked, proceed as per the instructions above. You will need to add a further 500 mil of water as the ribs should be covered.

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~ by peterwatson on May 6, 2014.

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