Treacle cured short rib. Mix the treacle and water cover the beef rib. Wrap tightly in cling film with all the liquid and leave in the fridge overnight. Heat a large Dutch oven over medium-high heat.
Then rub this marinade mixture into the ribs.
When the ribs are cooked transfer them to a dish with a tongs and cover with clingfilm.
Strain the braising liquid into a pan, discarding the vegetables and whisk in the treacle.
You can cook Treacle cured short rib using 6 ingredients and 8 steps. Here is how you cook it.
Ingredients of Treacle cured short rib
- You need 1 of large beef rib.
- You need 200 g of black treacle.
- You need 100 ml of water.
- Prepare of For the gravy.
- It's Dash of port.
- Prepare 1 of onion.
Elisabeth Ayrton includes a wonderful recipe for beef braised in ale and treacle in her Cookery of England, and the bittersweet combination is in fact traditional to British foodways. This recipe from the Merry Monk in Isleham via The Cambridgeshire Cook Book takes a departure from the tradition to add the treacle only after the beef, in this case short ribs instead of brisket, chuck or shin. Salt and pepper the ribs, then dredge them in the flour. In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the.
Treacle cured short rib instructions
- Mix the treacle and water cover the beef rib. Wrap tightly in cling film with all the liquid and leave in the fridge overnight..
- Remove from the fridge. Look how dark it is!.
- Slow cook in an oven tray at 140c for 4hrs.
- Remove from the oven to test retaining the liquid.
- On the stove reduce the marinade liquid to make a gravy.
- Meanwhile slice and soften the onion on a medium heat in some of the oil skimmed off the top of the gravy.
- Add the onions to the gravy with a dash of port. Reduce some more..
- Serve and enjoy with the gravy on the side 😊.
Make short ribs in an electric pressure cooker and eat these in half the time. The pressure inside the cooker transforms any liquid into hot steam, which goes deep into the meat and produce far more tender ribs than any other method would make. For a hearty, warming dinner, it's hard to beat braised short ribs in a spicy arrabbiata. The sauce's chiles and tomatoes tenderize and flavor the meat, while red wine and mushrooms round out the. Short Ribs braised in a sticky red wine and treacle marinade will give them a deep dark colour and flavour, and fall-off-the-bone tenderness.
