This dish does not look pretty, however hard I have tried it still looks terrible in photos but trust me you will not care, as it tastes AMAZING! It is not Low Fodmap in its strictest sense, due to the sugar content, however as most of the sugar stays in the sauce it should be ok for most people with Fructose Malabsorption, as long as you resist the urge to go too crazy with the sauce. This might be harder to do than you think though, as this meal is comfort food at its best.
Ingredients
- 3kg beef short ribs
- 150g dark brown sugar
- 2 tbs fish sauce
- 5cm piece fresh ginger, grated
- 4 tbsp orange juice
- 125ml whiskey
- 125ml malt vinegar (to make it gluten free use red wine vinegar)
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp asafoedita
- 6 thyme sprigs, leaves picked and stalks discarded
- 5 star anise
Utensils
- Roasting pan just large enough to fit ribs
- Balloon whisk
- Bowl
- Foil
- Baster (optional but makes life easier)
Method
- Preheat the oven to 120°C/100°C (Fan)
- Place the ribs in a roasting pan, just large enough to fit them snugly, season.
- Whisk the sugar, fish sauce, ginger, orange juice, whiskey, vinegar, paprika, turmeric, asafoedita, thyme and star anise in a bowl, until fully combined. Pour over the ribs, cover the roasting pan with foil and place in the oven.
- Roast the ribs for 1 ½ hours, then remove foil and put back in the oven for 1 ½ - 2 hours, basting regularly (about every 15-20 minutes). Once the meat is falling off the bone, remove from the oven and put the meat on a plate, cover it with foil to keep warm.
- If you have a roasting pan that is able to go on the hob then put it straight on. Alternatively put the juices in a large saucepan. Either way, cook the juices over a medium heat, stirring to prevent it from sticking, until the juices are reduced and syrupy. Once reduced pour the sticky juices over the meat and serve. This dish works well with a green salad (so you can pretend you are being healthy) and baked potato.
