Beer-braised beef short ribs
Sticky, tender beef short ribs with a subtle oak-smoked flavour are sure to be a hit at your next barbecue. Prep them the night before in a spice marinade
Pickled onion rings
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 6
Skip to ingredients
- 2 large onions
- 175ml distilled malt vinegar
- 75g golden caster sugar
- 100g plain flour
- ½ tsp cayenne pepper
- ½ tsp ground coriander
- oilfor deep-frying
- smoked paprikato serve
For the batter
- 100g cornflour
- 100g plain flour
- ½ tsp bicarbonate of soda
- 300ml lager
Nutrition: per serving
- kcal316
- fat10g
- saturates1g
- carbs47g
- sugars6g
- fibre3g
- protein5g
- salt1.3g
Method
step 1
Slice the onions into 1cm-thick rings and set aside. Tip the vinegar, sugar, 50ml water and 1 tsp salt into a pan, bring to the boil, then remove from the heat. Add the onions to the pan, cover with cling film and leave to cool. You can do this up to a day ahead.
step 2
Fill a large saucepan half full with oil and heat until the temperature reaches 180C on a frying thermometer. Mix the flour, cayenne pepper, coriander and 1 tsp salt in a bowl, and set aside.
step 3
To make the batter, combine the flours and bicarb in a bowl, then slowly whisk in the beer. Drain the onion rings and coat them in the spiced flour. One at a time, dip them in the batter and fry in the hot oil for 2-3 mins until golden and crisp. Drain on kitchen paper and season with smoked paprika and flaky sea salt.
