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Smoked Honey Shortribs

Name: Smoked Honey Shortribs
Prep time: 12 min
Cook time: 35 min
Total time: 47 min
Yield: 4
Ingredients: 6 shortribs (Ask your butcher for cross-cut shortribs - these cook much faster than whole ones and are fun to work with); 3 tbsp Rowse Smokey Fusion Honey; 2 large onions; 1 red pepper; 4 garlic cloves; 2tsp cumin; 2tsp paprika; 1 tsp onion salt; 1 tsp garlic powder; 1 tsp black pepper; 2 tsp red pepper flakes; Splash of olive oil; 200ml beer (such as a pale ale etc. Ginger beer works well too); Rice (to serve)

12 mins to prep
35 mins to cook
Serves 4

This recipe uses:Smokey FusionWhere to buy

About

This recipe has got everything you could want from a smokey, winter dinner. It’s sweet, its savoury, it has a little heat and just a whole lot of flavour from the garlic, black pepper in the Smokey Fusion honey.

Recipe by:Melissa Thompson

Ingredients

Top tip: Tick off the items you've already got, so you can quickly see what's left to buy

Method

1
Season the shortribs with the ground cumin, paprika, onion salt, garlic powder, black pepper and red pepper flakes. Add a splash of oil and mix together until the shortribs are completely coated.
2
Pre-heat the oven to 180C. Sear the seasoned shortribs in a hot pan for 5 minutes.
3
Meanwhile, sweat some onions, garlic and red pepper in a pan for 10 minutes until soft and translucent. Transfer the vegetables to an oven dish, place the browned shortribs on top, add some beer and cover with foil. Cook for 30 minutes.
4
Remove the foil and liberally squeeze the Rowse Smokey Fusion over the short ribs. Grill for 10 minutes until browned and bubbling.