Shane Bailey’s Braised Bundy Beef Short Ribs
4 large beef short ribs
50 g brown sugar
3 small cloves Australian garlic
2 tablespoons Worcestershire sauce
125 ml smoky bbq sauce
100 ml Bundaberg rum
4 sprigs thyme
3 star anise
½ stick of cinnamon
1 litre unsalted beef stock
¼ zest orange
25 g honey
1/4 medium green chilli (remove seeds)
3 bay leaves
salt and pepper
Pre-set oven to 120.C (or you can use a slow cooker)
Season beef with salt and pepper, and sear in a pan over medium heat on all sides until golden will a little oil then place in a casserole style dish.
Heat a medium size pot and carefully de-glaze with Bundy and allow to reduce, then add stock, bbq sauce Worcestershire sauce and bring to heat, add all other ingredient’s and bring back to simmer, pour liquid over beef short ribs, cover and place in oven for approx. 5 hours or until meat is ready to fall off the bone.
To finish the sauce, reduce until required sauce consistency and skim off any fat.
Serve with your favourite roast vegetables, quinoa or mash
If you preparing in advance you can place the finished liquid in the fridge and the fat will set on top, then you can remove and reduce sauce.
I like to use large ox ribs; they have plenty of beef on them
Debortoli Regional Barossa Shiraz
Bright, deep colour with good purple / red hues.
Dense, plump and juicy dark berries balanced with a hint of spice.
A medium to full bodied textured palate that is long and fine with soft gentle tannin.