Slow Roast Flat ribs
1Kg bone – in beef short Todenham ribs
100ml light soy sauce
150ml cloudy apple juice
50ml clear honey
2 cloves of garlic (peeled and left whole)
6 whole cloves
½ tsp powdered cinnamon
2.5 hours cooking time.
For the marinade, put the soy sauce, apple juice, water and honey in a saucepan. Bring to the boil and stir until the honey has dissolved. Flatten the garlic cloves with the flat side of a knife, then add to the marinade with the whole peppercorns, whole cloves, ginger and cinnamon. Turn off the heat and leave to cool.
Put the ribs in a sealable container and pour marinade over so that the meat is covered. Marinate in the fridge for between 24 and 48 hours. Turn occasionally to ensure the meat is evenly marinated.
Set the oven to 160 °c. Tip the beef and its marinade into a roasting tin the roast for 2 ½ hours, turning once or twice during cooking. Cover with foil if its cooking too quickly. The marinade should become rich syrup and the meat tender enough to pull away from the bones with a fork.
Wine? You are basically looking for a wine that is big enough to keep up with the beef's full flavour and has enough tannin to balance the fats in the beef. Why not try a nice Malbec, Merlot or Red Burgundy.