Sticky Beef Ribs & Slaw | Jamie Oliver

Sticky Beef Ribs & Slaw | Jamie Oliver

Sticky beef Ribs and Slaw Happy Christmas you lovely FoodTubers, Mr Oliver here. In a beautifully festive fashion. We’re going to do a beautiful dish. Sticky, delicious beef short ribs, with mash potato, winter slaw. And the flavour is maximum, this is a show stopper. So I’ve got two beef short ribs, right here you know it’s from the fore quarter of the beef. That’s the bone marrow, that’s kind of like the most incredible, intense sort of stock cube ever. So get your ribs into a pan, season it with some salt and a really generous seasoning of pepper. A little bit of olive oil just to get it going. This cut of meat is tough so you need to rehydrate the tendons so they just break up and become deliciously sticky. So what I want to do is have a closed environment. So I’m going to get a nice long sheet of tin foil, double wrap And then we’re going to whack this in the oven for about 8 hours until nice and tender At 100 degrees Celsius, see you in 8 hours . Ooo, that 8 hours went quick and I’m still in this jumper. Check this out. The meat has kind of shrunk back off the bones, I feel like this is meal from the Flintstones. Wilma! It’s very cool, you’ve got the most incredible like roast beef juice. It tastes amazing, pour that into a little cup here, can you see it separating? You know we don’t want this fat in our story but we want to save that fat for a rainy day. A little will go a long way flavour wise so this in the fridge, super important tip Then we’ve got the lovely stock and we’re going to go back into our tray So get your pan on full whack, go in with about 180ml of ketchup 150ml of dark stout, 4 teaspoons of mustard 4 teaspoons of malt vinegar, 4 tablespoons of worchestershire sauce And last but not least, golden syrup, 4 teaspoons of that, oh yes. And we’re just going to boil this up til it’s a lovely, sticky, glazy British BBQ sauce So I’m pretty happy with that so we’ll turn that heat off put it over the top and in and around All I need to do now is pop this back in the oven, Keep it at the same temperature 100 degrees, 20 minutes to 40 minutes is fine Next up, let’s do a beautiful winter coleslaw But if you’ll forgive me, next time you see me, I won’t have a jumper because I’m really really hot Woo, okay that’s a little bit cooler, thank the lord for that Okay so hot pan, I’ve got some caraway seeds here, just a nice heaped teaspoon And just toast them up, get them a little bit smoky I want two heaped tablespoons of mayo, going into a bowl About one heaped tablespoon or two of yogurt, a heaped teaspoon of English mustard Season it lightly, and I’m just going to finely chop some herbs I’m using dill because I just love it and then one and half tablespoons of white wine vinegar We want it to be nicely acidic, mix that up These caraway seeds will just add a sort of surprise and toastiness into this dressing So looks let’s have a little taste, oh it’s good A little tip, take some pickled onions and a little bit of the vinegar, Just to tweak that acidity so it’s sharp and fresh, finely chop those pickled onions Over here I’ve got lovely seasonal veg guys, use anything that you’re passionate about So I’ve got some nice yellow beetroot here, finely slice these up Then I’ve white cabbage I’m just going to add it, I’ve got some kales, so, so good for you So let’s get that in there, it looks like a lot of volume but it will sink Then we’ve got some lovely carrots here, beet leaves So I’m going to get all of this into here now, there’s no polite way to do it Just move it around, sort of squeeze it and you can see this makes quite a lot. Let’s serve this beautiful food up. If people come round your house for a dinner party and you’ve got this beautiful short rib dish. I honestly think they’re going to go wild for this dish. It’s literally like cutting through butter, look how tender that is. It’s just melt in your mouth, amazing. I’m serving it with regular mash potato, little bit of nutmeg and butter. Get some of that lovely winter slaw for that gorgeous, tender short rib to go on top. So there you go, look at that, so, so good. Guys if you want more inspiration go to Jamie Where there’s thousands and thousands of beautiful recipes waiting for you And keep those comments coming in the comments box below And if you haven’t subscribed, press that magic button because it’s free, bye.

100 thoughts on “Sticky Beef Ribs & Slaw | Jamie Oliver”

  1. Why do I always watch these videos before dinner, I always get hungry for the food in the video and never with the food I am doing (if I watch these before). 8 hours seem a lot! I wanted to find an easy receipe under the hour at least.

  2. Beet leaves and kale seriously? In our country this is a pigs food, it have no test at all. It's what why you need a testy sauce to make this animals food good for people? Ha-ha, I think it is a British salad, gosh I don't want even try that. Meat is gorgeous hands down. Thanks for sharing.

  3. wooohooo
    the always brilliant the super star Jamie Oliver
    8 hours okey i will go to shoping and then sleep and then watch tv and finaly i will open the oven
    but congrats jamie in fact this peace of meat is v deliciouse +it is cheap so i trust u it will has an amazing taste yes it is tasty
    so good recipy and economic
    kiss the little pls

  4. this peace of meat take a long time to be ready cooked so i ask the bucher always to cut it small peaces to take a few time and i use it always in the soup only cause tasty

  5. Jamie mate can you do that British sauce and the winter slaw?? for Australia wooli/ coles im serious it looks really really nice 😊☺
    best wishes

  6. Everytime I stay up late, I find myself on the food side of YouTube. I get hungry then look for food, then realize I was too lazy earlier to buy more food. #life

  7. OMG this recipe is incredible. My kids love it too. We just finish our meal. I didn't wait till Christmas to try it.

  8. There’s always much better option than ketchup—double concentrate tomato paste or a reduction of quality italian tinned tomatos.

  9. Love the recipe, but who has that amount of time to have something in the oven, what is saved on food is now blown in gas or elec bills? cheers Paul.

  10. Note: Cooked this last night and the glaze burnt. Do not turn your oven up to 180 and put the ribs back in for 20 to 40 mins just leave it on 100. The text in the video needs to be updated.

  11. looks great love the "Naked Chef" Jamie your love passion desire and talent always shine through…thanks for sharing this delicious recipe. I actually made short ribs for Christmas this year!!

  12. Am hosting people at a party wherei have been asked to cook pork and Jamie am so trying this at my aprty….thanks big fan

  13. 奧利佛

  14. Jamie, My name is Shae from NZ. I've been watching you for along time, but this dish is especially simple yet elegant, and absolutely gorgeous. I threw in the portions with the best perspective I could without even really tasting along the way. I know I shouldn't, but I had the trust! and maybe partially a test 😉 it all came together so picture perfect that my partner and I literally jumped for joy! Your idealism for nutritional wellbeing, culinary institutionalism, sustainability and ethical mentality is worthy of high accolade. and then you make that rustic, simple and accessible with big flavour! Kudos! Rant over, lets us Know next time you're in NZ and we'll take you out for some foraging. Chur

  15. >>> I wanted a good crockpot that had a timer on it. Love that I can set whatever temp and time I want and then it automatically switches to warm once that time is up

  16. One think i like about you, unlike any other chefs , jamie taste the food any time any part while cooking. Being original . Most of the chefs on tv show manners and doesnt even taste the food .

  17. Hi Jamie, how about you and Gennaro coming and doing a Jamie cooks Australia, like you both did with your Jamie cooks Italy

  18. Jamie! The Hungarians use a "fast cooker" to cook meals like this! It's called Kukta! Try it!🙂😁

  19. 2:30 you say keep it at a 100 degrees, however the instructions that follow say 180 degrees, might want to fix that 😉

Leave a Reply

Your email address will not be published. Required fields are marked *