Preparation Time 10 minutes
Cooking Time 180 minutes
8 (1.3kg) beef short ribs
2 red onions, cut into wedges
2 long green chillies, sliced
330ml bottle beer
2 cloves garlic, thinly sliced
¼ cup honey
1 tbsp Dijon mustard
2 tbsps fresh rosemary leaves
¼ cup chopped fresh flat-leaf parsely leaves
1 teaspoon finely grated lemon rind
Crusty bread and mixed salad leaves, to serve
- Preheat oven to 180C. Place the beef short ribs in a large roasting pan. Add onion, chilli, beer, garlic, honey, mustard and rosemary. Season with salt and pepper. Turn beef short ribs in mixture to coat. Cover pan with foil. Roast for 3 hours or until tender and golden.
- Combine the parsley and rind. Serve beef short ribs and pan juices with crusty bread and mixed salad.