Sticky beef short ribs with harvest slaw recipe

Name: Sticky beef short ribs with harvest slaw recipe
Total time: 240 min
Ingredients: Beef short ribs; 1/4 cup sweet paprika (i used pimentón de la vera); 1 tablespoon salt; 2 tablespoons brown sugar; 1 teaspoon garlic powder; 1 teaspoon ground black pepper; 2 kilograms flanken beef short ribs (i get my butcher to cut them 8-10cm thick, a little wider than normal); 1 cup water; Sticky sauce; 2 tablespoons olive oil; 3 slices white or brown onions; 2 cloves garlic, finely chopped; 1 1/2 cup tomato sauce* (homemade is best); 1/2 cup brown sugar; 3 tablespoons cider vinegar; 2 tablespoons worcestershire sauce*; 2 tablespoons culley’s hickory sauce* (this has just the right amount of heat, but any very smoky sauce will do); Smashed spuds; 1 kilogram small potatoes; 1/4 cup olive oil; Harvest slaw; 2 cooked ears corn (i grilled mine on the barbecue for 2-3 minutes on each side); 8 radishes, finely sliced; 1/4 iceberg lettuce, finely sliced; 1/4 red cabbage, finely sliced; 1/2 cup good-quality store-bought mayonnaise*; juice 1 medium lemon, or to taste; sea salt

www.nzwomansweeklyfood.co.nz

This rustic recipe for delicious sticky beef short ribs served with smashed potatoes and fresh harvest slaw is our new family favourite. Perfect for a long and lazy Sunday

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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Ingredients

Beef short ribs
1/4 cup sweet paprika (i used pimentón de la vera)
1 tablespoon salt
2 tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon ground black pepper
2 kilograms flanken beef short ribs (i get my butcher to cut them 8-10cm thick, a little wider than normal)
1 cup water
Sticky sauce
2 tablespoons olive oil
3 slices white or brown onions
2 cloves garlic, finely chopped
1 1/2 cup tomato sauce* (homemade is best)
1/2 cup brown sugar
3 tablespoons cider vinegar
2 tablespoons worcestershire sauce*
2 tablespoons culley’s hickory sauce* (this has just the right amount of heat, but any very smoky sauce will do)
Smashed spuds
1 kilogram small potatoes
1/4 cup olive oil
Harvest slaw
2 cooked ears corn (i grilled mine on the barbecue for 2-3 minutes on each side)
8 radishes, finely sliced
1/4 iceberg lettuce, finely sliced
1/4 red cabbage, finely sliced
1/2 cup good-quality store-bought mayonnaise*
juice 1 medium lemon, or to taste
sea salt