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  • Sticky beef Ribs and Slaw

  • Happy Christmas you lovely FoodTubers, Mr Oliver here.

  • In a beautifully festive fashion.

  • Were 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 were 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, youve 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 weve got the lovely stock and were 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 were just going to boil this up til it’s a lovely, sticky, glazy British BBQ sauce

  • So I’m pretty happy with that so well 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 youll 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 youre 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 weve 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 youve got this beautiful short rib dish.

  • I honestly think theyre 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.

Sticky beef Ribs and Slaw

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B2 UK JamieOliver beef lovely sticky finely vinegar

Sticky Beef Ribs & Slaw | Jamie Oliver

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    khungfc posted on 2015/01/29
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