Sweet and spicy short ribs

Ingredients

• 600 g Beef short ribs
• 2 tbs ghee - divided
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbs ginger, grated
• 1 tsp sambal oelek
• 50 ml kecap manis
• 2 tsp rice wine vinegar
• 100 ml beef stock
• 150 g green beans
• 3 cherry tomatoes, chopped
• 1 red chilli, chopped
• 1 tbs fried shallots
• 1 cup cooked rice
• Salt & pepper

Directions

1. Pat dry the ribs and season with salt and pepper. Heat 1tbs of ghee in a frying pan and sear the ribs all over. Remove and place in the slow cooker.
2. Lower the heat and add another tbs of ghee and fry the onions until translucent. Add the garlic and ginger and cook for a further 2 minutes.
3. Add the sambal oelek, kecap manis, beef stock and bring to a simmer, then
   pour the sauce over the ribs and slow cook for 5 hours on the high setting.
4. In the meantime, boil the green beans for 3 minutes. Drain and rinse with cold water to stop the beans from continuing to cook. Combine the beans with the tomatoes and season with salt and pepper.
5. When the 5 hrs are up and the meat is fork tender take them out of the slow cooker. Remove the meat from the bones and slice into bite size pieces. Add a splash of water to the sauce if needed and return the meat and coat in the sauce. Serve with the beans and rice.
6. Garnish with fried onions and chillies.

Nutrition