Ingredients

Method

• 1 kg beef shortribs
For the stock:
• 1.5 litres dark beer
• 2 cloves garlic, peeled
• 1 x 10 cm ginger piece, peeled
• 1 onion, quartered
• 1 stick cinnamon
• 2 star anise
• 3 T soya sauce
• 1 pinch sugar
For the beer glaze:
• 2 cups dark beer
• 1 T molasses
• 100 g treacle sugar
• 2 cloves garlic, peeled
• 1 x 5 cm ginger piece, peeled
For the roast butternut salad:
• 1 butternut, peeled and cubed
• 30 g butter
• 4 sprigs thyme
• 100 g sunflower seeds
• 50 g rocket leaves
For the dressing, whisk:
• 1 1/2 T elderflower cordial
• 1 lemon, juiced
• 1 T Dijon mustard
• 1/2 cup vegetable oil

Method

Ingredients

Place the ribs in a pressure cooker and cover with the stock. Cook at high pressure for 1 hour and 10 minutes. Once the ribs are soft, remove from the liquid and submerge in the beer glaze. Chill the ribs for 2 hours or overnight.

Preheat the oven to 200°C. Remove the ribs from the glaze and slice into individual portions. Heat a non-stick pan and caramelise the ribs on all sides and finish in the oven until heated through.

To make the stock, place the beer, garlic, ginger, onion, cinnamon, star anise, soya sauce and sugar in a large saucepan and bring to a boil. Remove from the heat, cool to room temperature and strain.

To make the beer glaze, place all the ingredients into a large saucepan and simmer until slightly thickened, remove from the heat and set aside to cool. The mixture will continue thickening while standing.

To make the roast butternut salad, preheat the oven to 200°C. Roast the butternut with the butter and thyme until soft and golden brown. Toast the sunflower seeds in a dry frying pan until slightly golden, then toss with the rocket and butternut.

To serve, place the roasted ribs onto the salad and drizzle with the dressing.