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  • Feb 18th 2016
  • 0 comment


  • 2kg beef short ribs
  • 1¼ cups dark brown sugar
  • 1 Tbsp fine salt
  • 2 Tbsp smoked paprika
  • 2 Tbsp ground cumin
  • 1 Tbsp garlic powder
  • 1½ tsp chilli powder
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 2 Tbsp extra virgin olive oil
  • 2 cups dry red wine
  • 4 heads garlic
  • 1 brown onion, diced
  • 1L tomato passata
  • 1 cup molasses
  • ½ cup malt vinegar
  • 2 tsp mustard powder
  • 2 tsp celery salt
  • 300ml buttermilk
  • 500g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 cup finely-grated Parmesan
  • 1 tsp dried Italian herbs
  • sautéed greens, to serve


  1. Combine ¼ cup sugar with the fine salt and half the paprika with the cumin, garlic powder, allspice, cinnamon and ½ tsp chilli, then mix well. Rub onto the beef and set aside for 1 hour to marinate.
  2. Preheat oven to 200°C. Drizzle the ribs with olive oil then arrange in an oven dish. Bake for 20 minutes, then reduce the heat to 150°C and bake for 1½ hours. Pour in the red wine, cover with foil, then bake for further 2 hour, until the meat is fall-apart tender. Set aside.
  3. Place the garlic in a small baking dish. Increase the heat to 180°C then bake for 1 hour. Squeeze out three-quarters of the roasted garlic into the KitchenAid Magnetic Drive Blender and add the buttermilk. Purée until smooth, then set aside.
  4. Squeeze the remaining garlic into a medium saucepan with the onion, passata, molasses, vinegar, mustard powder, remaining spices, remaining sugar and celery salt. Simmer for 1 hour, until thickened, then transfer to the KitchenAid Magnetic Drive Blender and purée until very smooth.
  5. Mix the flour, bicarbonate of soda, Parmesan and dried herbs in a bowl. Mix in the buttermilk gently to form a dough, then cut into discs with a 6cm cutter. Arrange on lined biscuit trays and bake for 20-22 minutes, until golden.
  6. Serve the ribs with cheesy biscuits, greens and barbecue sauce!

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