Ingredients for 2 people
Short Ribs
1.5 kg venison short ribs
2 tbsp olive oil
2 onions, roughly chopped
4 garlic cloves, chopped
2 carrots, roughly chopped
½ celeriac, roughly chopped
500 ml beef stock
250 ml red wine
2 tbsp tomato paste
1 sprig of thyme
2 tsp salt
1 tsp pepper
2 bay leaves
Baked potatoes
4 large potatoes
Olive oil
Salt
Spicy Rhubarb BBQ Sauce
200 g rhubarb
100 ml ketchup
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tsp mustard
1 tsp freshly ground pepper
1 tsp paprika
1-2 tsp chili powder
Preparation:
Prepare the venison short ribs: Preheat the oven to Preheat oven to 160°C (fan oven).
Brown: Heat the olive oil in a large roasting pan. Brown the venison short ribs all over until nicely browned. Then remove the ribs from the roasting pan and set aside.
Brown the vegetables: In the same roasting pan, add the onions, garlic, and carrots and sauté until tender (about 5 minutes).
Add the liquid: Pour the red wine and beef stock into the roasting pan and stir in the tomato paste. Add the ribs and season with thyme, salt, pepper, and bay leaves.
Braise: Cover the roasting pan with a lid or aluminum foil and braise in the oven for about 2 hours, until the meat is tender.
Prepare the baked potatoes:
Wash the potatoes thoroughly and pierce them several times with a fork.
Rub the potatoes with a little olive oil and sprinkle with salt.
Bake: Place the potatoes on a baking sheet and bake in the oven (at the same time as the ribs) for approximately 45-60 minutes, until tender.
Prepare the Spicy Rhubarb BBQ Sauce:
Combine all the BBQ sauce ingredients in a small saucepan and bring to a simmer over medium heat.
Boil: Simmer the sauce for 10-15 minutes until it thickens. Season to taste and adjust if necessary.
Finish the Ribs: Rub some of the BBQ sauce all over the ribs and finish in the oven at 180°C for 10-15 minutes.
Nice to know: Short ribs are prized in many cuisines around the world. In American barbecue culture, they are a classic, often served as "BBQ beef ribs." In Asian cuisine, particularly Korean, they are known as "galbi" and are often marinated and grilled. In Cuban cuisine, they are known as "costillas" and are also braised or grilled.
