Slow cooked beef rib with a shallot and lemonade dripping
Slow cooked beef rib with a shallot and lemonade dripping

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, slow cooked beef rib with a shallot and lemonade dripping. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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To get started with this recipe, we must first prepare a few ingredients. You can have slow cooked beef rib with a shallot and lemonade dripping using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Slow cooked beef rib with a shallot and lemonade dripping:
  1. Make ready 1 beef rib
  2. Prepare 1 tbsp Cajun rub
  3. Take 1 tsp oregano
  4. Take 100 ml lemonade
  5. Take 100 ml beef stock
  6. Take 3 shallots
  7. Make ready 1 clove garlic
  8. Take 2 tbsp bbq sauce

Heat the beef dripping in the oven until it's shimmering. Add the par-boiled potatoes to the beef fat, mix well, drizzle over the maple syrup and mix again. Set ribs aside and wipe most of the fat from the pan. Add ribs and toss until well combined.

Instructions to make Slow cooked beef rib with a shallot and lemonade dripping:
  1. Rub down the rib with the Cajun seasoning, oregano and salt and pepper. Leave in the fridge overnight (or you can freeze after adding the rub for another time if it’s not been frozen before)
  2. Slice the shallots and garlic and place in the slow cooker with the beef
  3. Add the stock and lemonade to the slow cooker and cook on high for 4+ hrs
  4. Once the meat has come away from the bone it’s ready
  5. Remove the rib and brush on a glaze of bbq sauce. Put in the oven at 200c for 10mins
  6. Retain the stock. Skim off the fat, then reduce in a pan. Add a little BBQ sauce to thicken the dripping.
  7. Serve with winter slaw and sweet potato mash. Pour the reduced beef dripping over the top. 😋

Set ribs aside and wipe most of the fat from the pan. Add ribs and toss until well combined. Combine tomato, barbecue and Worcestershire sauces with horseradish cream in a medium jug. When the beef is cooked transfer to a platter, loosely cover with foil and keep warm. Retain the contents of the roasting tin for the gravy.

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