Monthly Raisin Recipes by Sam Linsell
Short ribs can be very fatty, and you will see below that I employ a method I use in my food styling to remove excess oil. Paper towels. You could also cool the meat and sauce in the fridge overnight and then pick off the solid fat that forms on the surface, then reheat the meat and sauce. This is the perfect dish to make ahead of time and feed a crowd.
Recipe – Serves 6
1.5 kg short ribs cut into strips about 3 – 4cm in width
splash of olive oil for browning
1 x 410gm tin of peeled and chopped tomatoes
250ml (1 cup) beef stock
250ml (1 cup) coke
250ml (1 cup) freshly squeezed orange juice
½ cup raisins
1 –2 chipotle chillies in adobo sauce, finely chopped (2 Tbsp)
3 garlic cloves, crushed
1 tsp Origanum
1 tsp smoked paprika
1/2 tsp coriander
1Tbsp miso paste (optional)
salt and pepper
soft flour tortillas or flour tacos – quantity as desired
creme fraiche or sour cream
chopped red scallions/spring onions
sliced avocado or guacamole
Bring the orange juice and raisins to the boil in a small pot and then allow to cool. Blend in a small food processor until smoothish.
Preheat the oven to 160C / 325F
Season the short ribs well with salt and pepper. Heat a small splash of olive oil in a non-stick frying pan and brown the short ribs in batches on all sides. They can be quite fatty, so I like to render off some of the fat at this stage. Set aside.
Add the raisin / orange juice mix and all the other ingredients a large oven proof pot with a lid, then add the browned short ribs. Ensure they are submerged in the liquid. Add a little extra coke or water to ensure there is enough liquid. Cook with the lid on for 2 ½ - 3 hours. Check halfway that there is enough liquid and top up if necessary, with more water or coke. The meat should be able to pull away from the bone easily.
To cook in a slow cooker, add all the ingredients with the browned meat to a slow cooker and cook with the lid on for 4.5 – 5 hours on high.
When the dish is cooked allow the fat to settle on the stop. Place a layer of kitchen paper over the surface, allow it to soak up the oil and then discard. Repeat this two or three more times and until most of the oil has been removed.
Remove the ribs and allow to cool. When ready to handle pull the meat off the bone and discard any visible fat and sinew. Add the sauce to the pulled beef short ribs. (If you are cooking in a slow cooker you may need to reduce the sauce on the stove top if it is not thick enough)
Make your tacos by adding sour cream, avocado or guacamole, red onion, tomatoes, shredded lettuce or cabbage, fresh coriander & freshly squeezed lime.