Ingredients
- 800 g ripe peaches Stoned and roughly chopped
- 80 ml vegetable stock
- 100 g soft light brown sugar
- 2 1/2 tbsps ras el hanout
- 6 garlic cloves peeled and crushed
- 3 tbsps white wine vinegar
- 4 tbsps tomato ketchup
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1.6 kg beef short ribs cut into 6 cm lengths
- 100 ml clear honey
- 1 finely sliced spring onion To garnish
Servings:
Instructions
- Preheat the oven to 180 C ( 160 Fan) Gas 4.
- Place the peaches, stock, sugar, ras el hanout, garlic, vinegar, salt and pepper in a food processor and process for 1 minute until smooth.
- Place the ribs meat side down in a roasting tin. Pour over half the marinade, making sure all the surfaces of the ribs are coated. Tightly cover with foil and roast for about 3 hours or until the ribs are cooked through and fork tender. Start to check if they are done after 2 1/2 hours.
- About 25 mins before the ribs finish cooking put the remaining marinade in a small saucepan and stir in the honey. Bring to the boil over a high heat then reduce heat to medium low and simmer for about 25 minutes , stirring occasionally, until the sauce is thick and sticky.
- Remove the tin from the oven and carefully transfer the ribs to a clean roasting tin. Cover the ribs with the sticky sauce and roast, uncovered, for a further 10-15 minutes until they are golden brown.
- Garnish with the spring onion and serve immediately with velvety mash and/ or sauteed greens.
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