2 kg beef short ribs
salt and pepper to taste
1 ½ tsp smoked paprika
2 Tbsp olive oil
1 small garlic bulb, halved lengthways
50 g tomato paste
3 cups beef stock
½ cup tomato sauce
⅓ cup malt vinegar
¼ cup Worcestershire sauce
1 Tbsp Dijon mustard
4 bay leaves
200 g speck rind and fat trimmed
- Preheat oven to 160°C. Season beef ribs all over with salt, pepper and paprika. Heat oil in a medium-sized, flameproof roasting dish over a medium-high heat. Add ribs and cook, turning occasionally, for about 10 minutes or until browned all over.
- Add garlic, flesh side down, and cook for 2 minutes until browned. Tilt pan so some of the oil collects at one end. Add tomato paste to oil. Cook, stirring, for 1 minute and remove from heat. In a separate bowl, whisk together stock, sauce, vinegar, Worcestershire and Dijon until smooth. Pour over ribs and add bay leaves. Cover dish with foil. Roast for about 2½ hours, stirring once, or until meat is tender and falling off the bone.
- Heat a medium non-stick frying pan over a medium-high heat. Cut speck into lardons (small chunks). Add to pan and cook, stirring, for about 5 minutes or until golden. Remove from the heat.
- Transfer ribs to a large bowl and set aside. Spoon layer of fat off the top of sauce in roasting dish (see tip below). Use spoon to press soft garlic cloves from bulb against side of pan until incorporated into sauce. Discard garlic skins. Bring sauce to the boil and simmer for a few minutes until thickened to desired consistency. If sauce is too thick, add extra stock or water.
- Return ribs to roasting dish and turn to coat in sauce. Serve sprinkled with speck.