- 2kg Beef short ribs
- 1 1/4 cups Dark brown sugar
- 1 tablespoon salt
- 2 tablespoons Smoked paprika
- 2 tablespoons Ground cumin
- 1 tablespoon Garlic powder
- 1 1/2 teaspoons chilli powder
- 1 teaspoon Ground allspice
- 1 teaspoon Ground cinnamon
- 2 tablespoon Extra virgin olive oil
- 2 cups Dry red wine
- 2 heads of Garlic
- 1 Brown onion, diced
- 1L Tomato passata
- 1 cup Molasses
- 1/2 cup Malt vinegar
- 2 teaspoon Mustard powder
- 2 teaspoon Celery salt
- 300ml Buttermilk
- 500g Self-raising flour
- 1 teaspoon Bi-carb soda
- 1 cup Parmesan, finely grated
- 1 teaspoon Dried Italian herbs
- Sauteed greens, to serve
- Preheat oven to 200C. Combine 1/4 cup sugar with salt, half the paprika and cumin, garlic powder, allspice, cinnamon and 1/2 teaspoon chilli, then mix well. Rub onto the beef and set aside for 1 hour to marinate.
- Drizzle the ribs with olive oil then arrange in an oven dish. Bake for 20 minutes, then reduce heat to 150C and bake for 1 1/2 hours. Pour in red wine, cover with foil, then bake for 2 hours, until the meat is fall-apart tender. Set aside.
- Place the garlic in a small baking dish. Increase the heat to 180C then bake for 1 hour. Squeeze out three-quarters of the roasted garlic puree into a blender and add the buttermilk. Puree until smooth, then set aside.
- Squeeze the remaining garlic into a meduim saucepan with the onion, passata, molasses, vinegar, mustard powder, remaining spices, remaining sugar and celery salt. Simmer for one hour, until thickened, then transfer to a blender and puree until smooth.
- Mix the flour, bi-carb 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 then bake for 20-22 minutes, until golden. Serve the ribs with cheesy biscuits, greens and barbecue sauce.
Recipe by Fast Ed, he is a celebrity chef, philanthropist, footy player, father and husband, and most importantly, a KitchenAid lover.