Treacle cured short rib. Ruime keuze in diverse soorten Short ribs. Losse stukken vlees of hele pakketten. We leveren hoge kwaliteit vers vlees tegen een scherpe prijs.
Put the beef in a container and cover with the treacle mixture. Add the ribs in one single layer and cover with a lid. When the ribs are cooked transfer them to a dish with a tongs and cover with clingfilm. You can cook Treacle cured short rib using 6 ingredients and 8 steps. Here is how you cook it.
Ingredients of Treacle cured short rib
- You need 1 of large beef rib.
- Prepare 200 g of black treacle.
- Prepare 100 ml of water.
- Prepare of For the gravy.
- It’s Dash of port.
- It’s 1 of onion.
Strain the braising liquid into a pan, discarding the vegetables and whisk in the treacle. Hot, sticky ribs are always a real treat and this is a recipe that delivers. In this barbecue ribs recipe, Josh Eggleton marinates the pork ribs using soy sauce, ketchup and black treacle among other ingredients and then lets the ribs cook on the barbecue – a truly appetising prospect. and cover with the remaining cure mix. Treacle, or molasses as those over the pond like to call it, is an uncrystalised syrup made during the refinement of sugar.
Treacle cured short rib step by step
- Mix the treacle and water cover the beef rib. Wrap tightly in cling film with all the liquid and leave in the fridge overnight..
- Remove from the fridge. Look how dark it is!.
- Slow cook in an oven tray at 140c for 4hrs.
- Remove from the oven to test retaining the liquid.
- On the stove reduce the marinade liquid to make a gravy.
- Meanwhile slice and soften the onion on a medium heat in some of the oil skimmed off the top of the gravy.
- Add the onions to the gravy with a dash of port. Reduce some more..
- Serve and enjoy with the gravy on the side 😊.
Usually used in cooking as a sweetener, it can also be used to marinate meat and fish or to make a sticky glaze. Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. The term "treacle" is used generally to describe uncrystallized syrup in Brittain and typically refers to the dark syrup. However, "light treacle" has been adopted when referring to golden syrup, another staple in British cooking.