Preparation time is 15minutes
Cook time is 3hours 30minutes
Total time is 3hours 45minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 2tablespoons mustard powder
- 1tablespoons smoked paprika
- 1.60kilograms Woolworths beef short ribs
- 168milliliter salt-reduced tomato sauce
- 1/3 cup salt-reduced barbecue sauce
- 2tablespoons Worcestershire sauce
- 1/4 cup hoisin sauce
- 3 bunches broccolini, halved lengthways
- 5milliliter extra virgin olive oil cooking spray
- 900grams microwave jasmine rice, heated, to serve
- 1/4 bunch coriander, leaves picked
- 1 long red chilli, thinly sliced
- 1tablespoons sesame seeds, toasted
Description
Bronzed, sticky and tender, these saucy beef ribs are perfect for entertaining or an easy family meal. Serve sprinkled with chilli for a spicy kick!
Method
Step 1 of 5
Preheat oven to 160°C/140°C fan-forced. Combine mustard and paprika in a large bowl. Add beef and toss to coat. Place beef in a large baking dish.
Step 2 of 5
Combine tomato, barbecue, Worcestershire and hoisin sauces in a large jug. Add half cup water and stir to combine. Pour sauce mixture over beef in dish. Cover loosely and bake, turning beef occasionally, for 3 hours or until beef is tender and falling away from the bone. Remove from oven.
Step 3 of 5
Place a wire rack in a clean baking dish. Spray rack with oil. Place beef on rack. Transfer liquid from baking dish to a large saucepan. Bring to the boil over high heat. Reduce heat to medium and simmer for 5-8 minutes or
until thickened slightly.
Step 4 of 5
Increase oven temperature to 200°C/180°C fan-forced. Brush beef with some of the thickened sauce mixture and bake, basting occasionally with remaining sauce mixture, for 5 minutes or until beef is glazed. Remove from oven.
Step 5 of 5
Spray broccolini with oil. Heat a large frying pan over medium-high heat. Cook broccolini for 3 minutes or until bright green and tender. Spoon rice onto serving plates. Top with broccolini and beef. Spoon over some of the remaining sauce. Serve sprinkled with coriander, chilli and sesame seeds.
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