Honey glazed short ribs

Our honey glazed short ribs are a firm favourite in the field&flower office. The long cook time makes the meat so tender it falls away from the bone. We love short ribs with a sweet twist but don’t be afraid to experiment, it’s a versatile cut.

3 hours

4

Medium

• 1.5kg Field & Flower beef short ribs
• A few knobs of butter
• Cracked black pepper
• Sea salt
• Good squeeze of honey
• 1 sliced red onion
• 1 bunch of chopped parsley
• 1 pack of Button mushrooms

1. Preheat oven 120ºC degrees fan.

2. Remove ribs from packaging and dab dry.

3. Place on a plate and allow to reach room temp (30 mins).

4. Rub ribs with butter, season thoroughly.

5. Place ribs and chopped red onion in a deep roasting & tin in the bottom of the oven for 2.5 hours.

6. Turn half way through cooking.

7. After 2.5 hours drizzle runny honey on top of the ribs (the ribs should be showing by now) .

8. Turn up the heat to crisp for final 20 minutes.

9. Rest for 30 minutes and serve on the bone. Delicious!

10. Tip: These ribs produce a lot of fat so drain and save as beef dripping for roast potato.

11. Serve with sautéed mushrooms with butter & parsley.