Ingredients

The following ingredients have 4 Servings
  • 2 tbs extra virgin olive oil
  • 2kg beef short ribs, cut into individual ribs (ask your butcher)
  • 2 tbs plain flour, seasoned
  • 4 garlic cloves, chopped
  • 2 tsp mild curry powder
  • 2 tbs tomato paste
  • 2 cups (500ml) pineapple juice
  • 1/3 cup (80ml) soy sauce
  • 2 tbs malt vinegar
  • 2 tbs brown sugar
  • 2cm piece ginger (10g), peeled, grated
  • 1 cup (100g) walnuts, toasted
  • Coriander leaves, to serve

Instruction

  • Preheat oven to 170°C. Heat oil in a large flameproof casserole over medium-high heat. Toss the ribs in our, then in batches, cook, turning, for 10 minutes or until well browned. Remove from pan and set aside.
  • Reduce heat to medium-low. Add garlic and curry powder, and cook, stirring, for 1 minute or until fragrant. Stir in tomato paste and cook, stirring, for a further 1 minute or until fragrant.
  • Add juice, soy, vinegar, sugar and ginger, then increase heat to medium-high. Bring to the boil, using a spoon to scrape the base of the pan, then return ribs to pan. Spoon a little liquid over, then cover and roast, basting every 40 minutes, for 3 hours or until tender.
  • Remove ribs from pan and set aside. Return casserole to medium heat and simmer liquid for 10-15 minutes until sticky and reduced. Pour glaze over ribs and scatter with nuts and coriander to serve.