My daughter and I both bought some beef flat ribs from the amazing Q Gardens farm shop, neither of us had cooked it before but as it was highly recommended by their very knowledgeable butcher we decided to give it a go. After a busy day she opted for the quick hot roast and declared the meat delicious. I went for the slow 3 hours in the oven while I went out shopping!
I’d already decided it would suit a sticky barbecuey taste so this is what I did:
2 beef flat ribs (1 each which was more than enough!)
Brown the meat on all sides in an ovenproof dish in a little oil. Remove from pan.
In the same dish fry a chopped onion, 1 crushed clove of garlic, add chilli flakes or powder to your liking, 1 tsp 5 spice, 1/2 tsp thyme, 1 bay leaf,1 tbs dark soy, red wine( about 200ml) and beef stock (1 cube + enough water to cover meat)
Cook in a low oven for 3 hours.
Remove the meat and keep warm. Reduce the sauce down by half. Add 1 tbs muscovado sugar, 3 or 4 tbs ketchup, 1 or 2 tbs brown sauce, 1/2 tbs wholegrain mustard and cook for a few minutes until you have a rich sticky sauce. Pour over the meat and serve.
I cooked baked potatoes in the oven for 2 hours along with the meat and also made some coleslaw on the side.
….any leftovers would be great heated up for lunch and served in a floury roll or a wrap.
In slow cooker could probably add all sauce ingredients at the beginning and reduce the sauce afterwards if necessary.