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2.5kg beef short ribs, rack,
bone in, trimmed as needed
1 tsp chilli powder
1/4 tsp sea salt
1/4 tsp cinnamon
freshly ground black pepper
4 tbsp olive oil
2 onions, sliced
2 carrots, sliced
2 celery sticks, sliced
Zest of 1 orange
Handful of thyme
750ml full-bodied red wine
1.5 litres beef stock
1 tbsp fennel seeds
2 cloves garlic
150ml fresh lime juice
zest from one lime
Pinch cayenne powder
20g brown sugar
60ml maple syrup
200ml pineapple juice
100g crushed pineapple
2 tbsp dark rum
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
Salt, pepper, ginger, smoked
Preheat the oven to 200°C/400°F.
Heavily season the beef ribs. Sear them on the hot grill till well caramelised.
Heat the oil in a large heavy-based casserole (big enough to hold the ribs in one
layer). Add the onions, carrots and celery and orange zest and cook over a
high heat for 5 minutes.
Pour in the wine and bring to the boil, then cook for a few minutes scraping the
bottom of the casserole with a wooden spoon to remove any sediment.
Pour in the stock, mixing.
Add the ribs in one single layer and cover with a lid.
Transfer to the oven and cook for 2 hours or until the ribs are almost
tender and still holding their shape.
When the ribs are cooked transfer them to a dish with a tong and cover
with cling wrap
Strain the braising liquid into a pan, discarding the vegetables. Let set and skim
some of the fat from the top.
Heat the beef fat in a large pot, add the fennel seeds and crushed garlic and toss till
crackling and translucent.
Add the brown sugar, lightly caramelise. Add the rest of the liquids and seasonings,
add the strained braising liquid and then simmer over a medium heat until reduced by
half, skimming off any fat and scum that rises to the top.
Place the ribs back into the casserole and simmer at low heat for another hour or
until fork tender, keeping the rack intact.
Remove ribs from the pot and keep warm. Keep sauce reducing till thick a
nd sticky but may adding liquid as needed.
Serve ribs generously covered with sauce, with extra sauce on the side.
Garnish with tender and caramelised oven-baked halves
of garlic cloves, skin on.