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Beef Short Ribs with Crunchy Slaw

These are melt-in-your-mouth, falling-off-the-bone tender, and the aroma filling the house while they slowly cook is amazing. They have a spicy kick, so use half the dried chipotle pepper if you want to dial back the heat. If possible, marinate them the night before for a deeper flavor. They are served with a lovely slaw made of celeriac, carrots, and apples. A little sticky rice on the side and dinner is perfection!

Beef Short Ribs with Crunchy Slaw

For the short ribs:

2 lbs. beef short ribs
14 oz. tin cherry or small whole tomatoes
1¾ oz. dark brown sugar
1 tbs. tomato paste
1/2 -1 dried chipotle chili, finely chopped
2 tsp. white pepper
3 fl. oz. red wine vinegar
1 tbs. Worcestershire sauce
5 cloves garlic, minced or crushed

For the slaw:

1 small celeriac, peeled
1 crunchy red apple, cored
4 carrots, peeled
5¼ oz. crème fraîche
4 tbs. white wine vinegar
1 tbs. whole-grain mustard
pinch sugar
sea salt and freshly ground black pepper

sliced green onions, to serve

Place the short ribs is a zip-lock bag. Combine the remaining short rib ingredients and add to the bag. Seal and marinate for at least an hour, but preferably overnight in the fridge.

Heat the oven to 300°F. Place the ribs and the marinade in a baking dish, cover with foil and roast for 2 hours. Increase the oven to 400°F, remove the foil and roast for 30 minutes, or until the meat is falling off the bone and the sauce is sticky.

Right before the ribs are ready, make the slaw by cutting the veggies and apple into matchsticks and tossing with the crème fraîche, vinegar, mustard, sugar, and seasonings. (A mandolin makes easy work of this and don’t do it too far in advance, as the celeriac with turn color.)

To serve, place the ribs on a platter, spoon the sauce on top and sprinkle with the green onions.

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