I love Winter food. Anything slow cooked, hot and nourishing is a big winner here, and it’s even better when it involves meat cooked on the bone!
The Chilli Project Hot Sauces are not only fantastic for pouring over the top of your Winter soups and stews, but they can also be added towards the beginning of a pressure/slow cook to impart flavour (and heat).
The Chilli Project Smoky Cayenne Hot Sauce is very mild in heat, but has a huge flavour impact in this recipe from the smoked Paprika and sweet cayenne chillies.
We make this dish in an electric pressure cooker, but slow roasted in the oven (approx 4 hours) would be amazing too!
1kg beef short ribs*
2 cloves garlic, crushed
1 large brown onion, finely chopped
2 carrots, finely chopped
1 stalk celery, finely chopped
1 large field mushroom, diced
30mL apple cider vinegar
1 tub (80g) tomato paste
2-3 cups salt reduced beef stock
3 tbsp The Chilli Project Smoky Cayenne Hot Sauce**
1 tablespoon brown sugar
Salt and pepper to taste
1. Set Pressure Cooker to Heat without cover mode and fry ribs fat side down in oil for 3-5 minutes or until golden brown. Remove from pot.
2. Add garlic, onion, carrot and celery to the pot and sauté for 5 minutes or
2. Add tomato paste to the pot and fry for 1 minute
3. Add stock, mushroom, vinegar, The Chilli Project Smoky Cayenne Hot Sauce, stir to combine, then add ribs back to the pot. Ensure there is enough liquid to cover the meat (add more stock if required).
4. Close lid and cook for 1.5 hours.
5. Carefully allow pressure cooker to release steam (check the ribs at this pont – the meat should be tender and falling off the bone – if not, close the lid and cook for a further 15 minutes), remove ribs and cover to keep warm. Strain liquid into a saucepan.
6. Skim fat/oil from the top of the liquid in the saucepan, add the sugar, and simmer on the stove to reduce by half or until it reaches a thick, glossy jus consistency. Season with salt and pepper to taste.
7. Serve ribs with mash and coat with jus. Enjoy!