American

Dry-Rubbed Beef Short Ribs with Roasted Vegetables & Chilli Slaw

Name: Dry-Rubbed Beef Short Ribs with Roasted Vegetables & Chilli Slaw
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 4 servings
Cuisine: american
Ingredients: 1.5–2kg (3½–4 lb) bone-in beef short ribs, cut into individual ribs; 2 tablespoons Worcestershire sauce (check the label for a gluten-free one: standard UK brands contain malt vinegar); 120ml (½ cup) beef stock; 1 tablespoon chili powder; 1 tablespoon smoked paprika; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 tablespoon brown sugar; 1 teaspoon ground cumin; 2 teaspoons salt; 1 teaspoon black pepper; 1 small cauliflower, in florets; 1 head broccoli, in florets; 2 red or orange peppers, in strips; 1 courgette and 1 yellow squash, sliced; 1 red onion, in wedges; 3 tablespoons olive oil, salt and pepper; ½ white cabbage, very finely shredded; 2 tablespoons olive oil; 1 tablespoon apple cider vinegar; 1 teaspoon honey; ½–1 teaspoon chilli flakes; Salt

Bone-in beef short ribs in a dark, smoky spice rub, braised low until tender and finished hot for a crust. Served with a tray of roasted cauliflower, broccoli, peppers, courgette and red onion, and a crunchy chilli-flecked cabbage slaw.

4 hrs

Getting Somewhere

Serves 4

DFGF

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Nutrition per serving

780

Calories

46g

Protein

26g

Carbs

54g

Fat

Ingredients

Serves4

1.5–2kg (3½–4 lb) bone-in beef short ribs, cut into individual ribs
2 tablespoons Worcestershire sauce (check the label for a gluten-free one: standard UK brands contain malt vinegar)
120ml (½ cup) beef stock
1 tablespoon chili powder
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon brown sugar
1 teaspoon ground cumin
2 teaspoons salt
1 teaspoon black pepper
1 small cauliflower, in florets
1 head broccoli, in florets
2 red or orange peppers, in strips
1 courgette and 1 yellow squash, sliced
1 red onion, in wedges
3 tablespoons olive oil, salt and pepper
½ white cabbage, very finely shredded
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
½–1 teaspoon chilli flakes
Salt

How to make it

1. Rub the ribs Mix the rub. Pat the ribs dry, brush with the Worcestershire sauce and press the rub all over. Leave them at room temperature for 30 minutes, or overnight in the fridge.

2. Cook low Heat the oven to 150°C (300°F). Put the ribs in a roasting tin bone side down, pour the stock around (not over) them and cover tightly with foil. Cook for 2½–3 hours until a knife slides into the meat with no resistance.

3. Roast the veg While the ribs finish their slow cook, toss the vegetables with the oil, salt and pepper and spread over one or two trays. Don't crowd them or they steam.

4. Finish everything hot Take the foil off the ribs and turn the oven up to 220°C (425°F). Put the ribs and the veg in together for 25–30 minutes, until the ribs have a dark crust and the veg is tender and charred at the edges.

5. Make the slaw Whisk the oil, vinegar, honey, chilli flakes and a pinch of salt and toss with the cabbage. Leave it 10 minutes to soften slightly.

6. Serve A pile of veg, a spoon of slaw and a rib on top. Some crusty bread on the side for the juices (gluten-free bread if you need it).