Kevin's Best Summer Feast
By Kevin Dundon
Slow things down with sensational short ribs.
4 people
540 minutes
5 minutes
Ingredients
- 500 ml Beef Stock
- 2 - Carrots grated
- 5 - Garlic Cloves finely chopped
- 2 tbsp Oil
- 2 - Onion finely chopped
- 1 pinch Salt and Pepper
- 1 pack SuperValu Signature Tastes Hereford Bourbon BBQ Beef Short Ribs
- 2 sprigs Thyme
- 2 tbsp Tomato Puree
- 2 sprigs rosemary
To Serve:
-
8
-
Baps
or burger buns
-
4
-
Corn on the Cob
-
1
bag
Salad Leaves
Method
- First, sear the beef. In a casserole dish, over high heat, drizzle some oil and add the short ribs. Season well and sear the short ribs for 4-5 minutes on both sides.
- Remove the beef pieces from the pan and place them in the slow cooker bowl. Add the onions, garlic, grated carrots, thyme, rosemary, tomato purée and beef stock. Stir to combine.
- Cover with the lid and cook on high for 4-6 hours or low for 8-9 hours.
- Once cooked, check the texture of the beef, it should fall off the bone.
- Add the barbecue sauce, included with the short ribs, and using two forks, pull to shred, then add the vegetables and cooking juices. Keep warm until needed.
- Once ready to serve, brush the corn with some oil and season well. Place on the barbecue or in the oven and cook for 3-4 minutes.
- Remove from the heat and serve with some pulled short ribs in a fresh bap with some salad leaves and your favourite sauces and toppings.
