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Slow braised beef short rib, homemade BBQ sauce, corn bread and creamed spinach
Nato Zondagh

Slow braised beef shortrib, homemade BBQ sauce, corn bread & creamed spinach

5 from 2 votes
Talk about a succulent dish, nothing beats a Slow braised beef short rib that falls off of the bone and is full of smokey flavours.
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Prep Time 45 minutes
Cook Time 3 hours 50 minutes
Total Time 4 hours 35 minutes
Servings: 1
Course: Lunch, Main Course
Cuisine: Global
Ingredients Method

Ingredients
  

For the Beef Rib
  • 3 g Treacle Sugar
  • 1.5 g Fine Pepper
  • 0.5 g Onion Powder
  • 0.5 g Fine Salt
  • 0.5 g Turmeric
  • 0.25 g Coarse Pepper
  • 0.25 g Lime Leaf
  • 0.25 g Garam Masala
  • 0.125 g Ground Cinnamon
  • 300 g Beef Rib
For the BBQ Sauce
  • 50 ml Tomato Sauce
  • 15 ml Dried Yeast
  • 8 g Treacle Sugar
  • 4 g Honey
  • 15 ml Worcester Sauce
  • 2 ml Lemon Juice
  • 2 g Whole Pepper
  • 1 g Ground Cinnamon
For the Cornbread
  • 12.5 g Butter
  • 12.5 g Cake Flour
  • 14.5 g Basmati Rice
  • 6 g Treacle Sugar
  • 0.5 g Baking Powder
  • 0.5 g Bicarbonate of Soda
  • 0.1 g Turmeric
  • 25 ml Buttermilk
  • 8 g Honey
  • 0.5 Egg
For the Creamed Spinach
  • 110 g Spinach Chiffonade
  • 6 g Butter
  • 15 g White Onion Finely chopped
  • 2 g Garlic Chopped
  • 25 ml Milk
  • 13 ml Cream
  • 23 g Cream Cheese
  • 1 g Turmeric
  • 1 g Fine Salt
  • 0.25 g Smoked Paprika
  • 5 g Fine Parmesan Cheese

Method
 

For the Beef Rib
  1. To make the rub, mix all the dry ingredients together.
  2. Rub the beefrib in dry rub all over & poke holes in the meat with a fork. (To tenderise a little bit)
  3. Cook in the oven for 3 hours at 135° Celsius.
For the BBQ Sauce
  1. Whisk all the ingredients together in a pot over medium heat. Bring to a boil then reduce the heat to low.
  2. Allow to simmer until thickened for about 15 minutes.
For the Cornbread
  1. Grease mini bread loaf tins (or large baking tray...hang af wat ons gaan gebruik) with butter & spray. Place in cold oven then switch the oven on to 200'C.
  2. To make the batter, whisk together flour, polenta, sugar, baking powder, bicarb & salt.
  3. Make a well in the middle of the dry ingredients & add buttermilk, honey & eggs. Mix everything together until well combined then add melted butter. Do not over mix!!!
  4. Carefully remove pans from oven & pour batter into hot pans. Return to oven & bake for 20 - 25 minutes.
For the Creamed Spinach
  1. Cook spinach in boiling salted water for 1 minute, drain & place in a bowl of ice water. Drain from the cold liquid & squeeze out as much water as possible.
  2. In a large pan, melt butter. Add onion & cook until soft for about 5 minutes. Add garlic & cook for 1 minute.
  3. Add milk, cream & cream cheese to the onions. Simmer until mixture is melted. Add seasoning & spices.
  4. Add spinach & parmesan & stir to combine.