Sear the rack of ribs on both sides to brown. Place into a large baking dish. 3. In a pot, place the garlic, ginger, salt, beef stock, sugar, vinegar, star anise, chilli flakes, cumin and ...
To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate.
HARVESTER has launched its biggest plate of food yet – a gut-busting mountain of meat for £50. The restaurant chain has added the enormous dish to its latest menu and it contains a whopping ...
Plate cuts are from the underbelly ... large cuts like standing rib roasts are good for roasting, and short ribs are best braised. Not for the squeamish, beef tongue, liver, kidney, and heart ...