Tuesday, April 5, 2011

Beef Ribs with Stout and Caramelised Onion

We are really enjoying Beef Ribs at the moment especially as they are quite cheap in the butchers. They have so much meat on them and are full of flavour. I buy the ribs as individual peices not as racks as they seem to be more tender when they are cooked.

I tried an old style recipe with this batch - slow cooking cooking them with stout. Although the ingredients weren't overly fancy the aroma that filled the house was such a homely smell, reminding me of when I was a child coming home to the aromas of my parents cooking for which I would excitedly and patiently waited (sometimes impatiently) to be put on the table at dinner time.

The stout wasn't overpowering but noticable and this combine with the sweetness of the caramelised onion made for a delicate sweet and sour experience followed with a hit of fresh thyme, a powerful yet delightful herb to add to meat dishes.


Beef Ribs with Stout and Caramelised Onion
(recipe adapted from The Australian Women's Weekly Slow Cooker Cookbook)

Serves: 8
ProPoints per serve: 12

2 kgs beef ribs with bone, visible fat trimmed
2 teaspoons olive oil
2 large brown onions, thinly sliced
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1/4 cup water 4 medium carrots, sliced thickly
1 x 400 gram can diced tomatoes
5 sprigs of fresh thyme
1 tablespoon dijon mustard
1 cup beef stock (made with stock powder)
1 cup stout

Place ribs in a large saucepan and cover with water. Bring to the boil, reduce heat and simmer for 10 minutes. Drain and place in slow cooker basin.

Heat oil in a large frying pan and add onion. Cook onion, stirring until soft. Add sugar, vinegar and the water, cook, stirring, for 10 minutes or until onion caramelises. Transfer onion mixture to the slow cooker basin.

Add the carrot, undrained tomatoes, thyme, mustard, stock and stout to the ribs and stir through. Cook covered on low for 8 hours. Sprinkle with additional thyme leaves when serving.