Old school Coke beef short ribs

These tasty ribs will take you back to the days where you lounged around the pool on the hot summer days.

Ingredients:

The Marinade

knob of butter

1 large onion, finely diced

2 garlic cloves, finely diced

knob of ginger, finely grated

1 tsp (5 ml) dried rosemary

1 tsp (5 ml) dried thyme

1 tsp (5 ml) dried parsley

2 C (500 ml) Coke

¾ C (190 ml) tomato sauce

¾ C (190 ml) chutney

2 Tbsp (30 ml) soya sauce

juice of 1 lime

The Ribs

6 large beef short ribs

salt and pepper

canola oil, for frying

5 cloves garlic

5 sprigs of thyme

6 C (1 ½ litres) good quality beef stock

The Mielies

3 mielies, cut into quarters

100 g butter, melted

small handful of chives

Method:

The Marinade

  • In a medium size saucepan over a medium heat, fry the onions in the knob of butter until they soften and begin to colour.
  • Add the garlic and ginger and fry for another minute. Add the rest of the ingredients and stir well to combine.
  • Bring the saucepan to the boil then turn down the heat and simmer for 20 minutes until the marinade thickens.

The Ribs

  • Preheat the oven to 180 °C.
  • Season the beef well with salt and pepper.
  • Heat the oil in a large frying pan over a high heat. Sear the beef, two pieces at a time, until you have a seared crust on all sides.
  • This step is crucial for flavour so don’t rush it! Take your time and sear the meat as you would a steak. The better the crust the better the flavour.
  • Place the garlic and thyme into a large roasting tray and arrange the ribs on top.
  • Add the stock until the ribs are almost half covered.
  • Seal tightly with heavy duty foil and braise in the oven for 2 hours.
  • At the 2 hour mark, check the ribs and if they are not fork tender then braise for a further 30-45 mins.
  • When the ribs are fork tender remove them from the oven and allow to cool.

The Mielies

  • In a large saucepan over medium-high heat, boil the mielies in salted water for 10 minutes.
  • Drain the water and add the butter and chives to the saucepan. Toss to coat the mielies and set aside.
  • To serve
  • Remove the ribs from cooking liquid and paint with the marinade. Finish over the braai or grill to caramelise

Recipe source: Crushmag-online.com