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Nuttelex Guinness Braised Short Ribs

October 8, 2020

The best ribs - ever.

Recipe Prep time is approx. 30 minutes and allow 3-4 hours slow cooking time. (Dairy Free)

Recipe By Chef Steven Tan

 

 

Ingredients

600 g plant based Nuttelex (divided in half)

4 kg beef short ribs

10 g cracked peppercorns

200 ml kecap manis

2-5 g fresh curry leaves

300 ml agave syrup

750 ml guinness stout

200 g sliced shallots

60 g vegemite

300 ml beef stock

300 g potato starch

400 ml sunflower oil

10 g salt and pepper

3 Spring onions cut on angle for serving

1 cup fresh, washed coriander for serving

2 tbsp fried shallots for serving

Equipment

2 5L dutch oven or a heavy oven proof pot with lid 

2 kitchen bowls 

1 tongs 

1 wooden spoon

Directions

1In a dutch oven melt 300g of plant based Nuttelex and fry shallots, curry leaves and cracked pepper over high heat until fragrant.

2Deglaze the pot with guinness stout and reduce it by ½, add in vegemite, kecap manis, agave syrup and beef stock.

3Cut short ribs into fingers with bone on (you can request your butcher to do this for you) then coat evenly with potato starch mixed with salt and pepper.

4In a second pan melt the remaining 300g of plant based Nuttelex and 400ml sunflower oil and fry the short ribs until brown then transfer into the braising liquid.

5Bring the mix to a boil and cover with a lid or aluminium foil. Then transfer into a 170°C pre heated oven for 3-4 hours.

6Garnish with fried shallots and coriander.

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