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Enjoy some hearty sticky beef rib with beurre bosc pear

This sticky beef recipe is messily delightful, with sliced pears for an added health kick to your meal! Serves: 4 to 6 Ingredients Beef <ul> <li>2kg beef short ribs</li> <li>5 litres water</li> <li>3 cups Chinese cooking wine</li> <li>2 cups dark soy</li> <li>1 cup light soy</li> <li>1½ cups white sugar</li> <li>1 cup ginger roughly chopped</li> <li>10 garlic gloves crushed</li> <li>1 bunch of green shallots roughly chopped</li> <li>3 cinnamon quills</li> <li>8 star anise whole</li> <li>1 orange, zest removed</li> </ul> Salad <ul> <li>2 beurre bosc pears pealed and finely sliced</li> <li>1 bunch sea parsley picked</li> <li>1 small kohlrabi, peeled and finely sliced</li> <li>1 lemon</li> <li>Extra virgin olive oil</li> </ul> Sticky sauce <ul> <li>50g sugar</li> <li>50ml Chinese black vinegar or balsamic vinegar</li> </ul> Directions For the beef <ol> <li>Place all ingredients except for the meat in a stockpot and bring to a simmer. Cook for about 15-20 minutes to bring out flavour.</li> <li>To prepare the beef ribs, cut excess fat away and place in the simmering stock for 2½-3 hours, keeping in mind that the beef should be under the stock at all times. It is a good idea to place a piece of baking paper over the top of the beef as this helps keep it submerged.</li> <li>Once cooked, remove from the stove and let the beef steep for about 1 hour.</li> </ol> For the pear and kohlrabi salad <ol> <li>Place sliced pear, kohlrabi, sea parsley and native pepper berry in a bowl.</li> <li>Season with salt, lemon juice and a splash of olive oil. Set aside.</li> </ol> For the sticky sauce <ol> <li>In a pan, add 200ml of braising liquid, Chinese black vinegar and sugar and reduce to a thick sticky sauce.</li> <li>Slice ribs and place on a serving platter, pour over the reduced sauce and garnish with the pear and kohlrabi salad.</li> </ol> Recipe thanks to <a href="http://rediscoverthepear.com.au/">Australian Pears</a>. Republished with permission of <a href="https://www.wyza.com.au/recipes/sticky-beef-rib-and-beurre-bosc-pear.aspx">Wyza.com.au</a>.

Food & Wine

Braised beef short ribs with beans

Try this hearty slow-cooked beef to fill you up on a cold winter's night. Ingredients <ul> <li>4 bone-in beef short ribs (about 800g)</li> <li>2 x 400g cans chopped tomatoes </li> <li>5 carrots, cut into short lengths, halved lengthways</li> <li>1 onion, sliced</li> <li>4 garlic cloves, chopped</li> <li>1 rosemary sprig, leaves finely chopped</li> <li>325g cooked white beans (140g dried)</li> <li>Salt and freshly ground black pepper</li> </ul> Directions 1. Position rack about 12cm from grill and preheat grill. 2. Place short ribs in a roasting tin and grill for 8–10 minutes until well browned on both sides. 3. Preheat oven to 160°C. 4. Add tomatoes, carrots, onion, garlic and rosemary, cover with foil and cook for 3 hours. 5. Stir in beans, cover and cook for another 30 minutes. 6. Using a fork, shred meat away from bones. Season to taste. Image and recipe from <a href="http://t.dgm-au.com/c/185116/69171/1880?u=http://www.booktopia.com.au/one-pan-roasts-molly-shuster/prod9781760522520.html">One Pan Roasts by Molly Shuster</a>, Murdoch Books, RRP $35.00. Republished with permission of <a href="https://www.wyza.com.au/recipes/braised-beef-short-ribs-with-beans.aspx">Wyza.com.au.</a>

Food & Wine

Tasty finger food: Crumbed chicken ribs

Entertain with ease thanks to this tasty finger food. Time to prepare: 35 mins Cooking time: 4 mins Serves: 4-6 Ingredients 24 chicken ribs Rub (Dry spice mix) 1 tablespoon fresh cracked black pepper 1 tablespoon kosher salt 1 tablespoon rosemary powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon celery powder Crumbs 500 g panko breadcrumbs 4 eggs 50 ml buttermilk 2 cups plain flour Directions: 1. Apply liberal coating of rub to each chicken rib and chill ribs in fridge for 30 minutes. 2. Place eggs and buttermilk in a bowl and panko breadcrumbs in a second bowl. 3. Dip the coated ribs into the egg and buttermilk mixture and then coat well with breadcrumbs. 4. Pre-heat deep fryer to 180°C and deep fry chicken ribs in small batches (depending on the size of the fryer) for 3–4 minutes per batch ensuring a golden colored crumb coating. 5. Place cooked ribs on paper towel to drain excess oil. Tips: Use this cooking method with any flavor combination in the rub to suit your preference. These are such good eating on their own but add a range of dipping sauces on the side depending on your crowd - try a Japanese mayo and hot sauce combination. This is an edited extract from Ribs: With Low and Slow BBQ Guide by Adam Roberts, New Holland Publishers, RRP $45, available from all good bookstores or <a rel="noopener" href="http://au.newhollandpublishers.com/" target="_blank">online</a>.

Food & Wine

Smoked honey sesame pork ribs

These old school American-style ribs are the perfect use of a barbeque smoker for a weekend dinner. Preparation: 10 minutes Cooking time: 2 h 40 minutes Serves: 4 Ingredients: <ul> <li>2 racks pork ribs</li> <li>100 g honey</li> <li>100 g butter, sliced</li> <li>50 g sesame seeds</li> <li>1 spring onion (scallion), thinly sliced</li> </ul> Rub (Dry spice mix) <ul> <li>2 tablespoons brown sugar</li> <li>1 tablespoon smoked paprika</li> <li>1 teaspoon celery powder</li> <li>1 teaspoon garlic powder</li> <li>1 teaspoon onion powder</li> <li>1 tablespoon freshly cracked black pepper, finely ground</li> <li>1 tablespoon kosher salt</li> </ul> Method: <ol> <li>Combine all of the rub ingredients in a bowl.</li> <li>Remove the membrane from the underside of the pork ribs and apply liberal coating of the rub to completely cover all sides of the ribs.</li> <li>Indirectly hot smoke the ribs for 1 hour inside a barbecue smoker at 130°C with apple or peach wood chunks or chips.</li> <li>Remove the ribs from the smoker and drizzle with the honey, top with sliced butter.</li> <li>Double wrap each rack of ribs in foil and return to the smoker for a further 1½ hours at 130°C.</li> <li>Allow the ribs to rest for 10 minutes before slicing and sprinkling with sesame seeds and spring onion to serve.</li> </ol> Tips: <ul> <li>Drizzle with extra pre-smoked honey before serving for an extra sweet kick.</li> </ul> This is an edited extract from Ribs: With Low and Slow BBQ Guide by Adam Roberts, New Holland Publishers, RRP $45, available from all good bookstores or <a href="http://au.newhollandpublishers.com/">online</a>. Republished with permission of <a href="https://www.wyza.com.au/recipes/smoked-honey-sesame-pork-ribs.aspx">Wyza.com.au.</a>

Food & Wine

Braised beef short ribs with beans

Serves: 4 INGREDIENTS: 4 bone-in beef short ribs (about 800g) 2 x 400g cans chopped tomatoes 5 carrots, cut into short lengths, halved lengthways 1 onion, sliced 4 garlic cloves, chopped 1 rosemary sprig, leaves finely chopped 325g cooked white beans (140g dried) Salt and freshly ground black pepper DIRECTIONS: <ol> <li>Position rack about 12cm from grill and preheat grill.</li> <li>Place short ribs in a roasting tin and grill for 8–10 minutes until well browned on both sides.</li> <li>Preheat oven to 160°C.</li> <li>Add tomatoes, carrots, onion, garlic and rosemary, cover with foil and cook for 3 hours.</li> <li>Stir in beans, cover and cook for another 30 minutes.</li> <li>Using a fork, shred meat away from bones. Season to taste.</li> </ol> Image and recipe from One Pan Roasts by Molly Shuster, Murdoch Books, RRP $35.00. Written by Wyza. Republished with permission of <a href="https://www.wyza.com.au/recipes/braised-beef-short-ribs-with-beans.aspx">Wyza.com.au.</a>

Food & Wine

Apricot and spring onion pork rib soup

Add a splash of hot sauce to your individual bowl of this flavoursome apricot and spring onion pork rib soup to add some extra kick. Grill some garlic bread on the side for dunking. Serves: 4 Ingredients: <ul> <li>2 racks pork ribs</li> <li>1 tablespoon kosher salt</li> <li>1 teaspoon finely ground freshly cracked black pepper</li> <li>100 g unsalted butter</li> <li>2 tablespoons plain (all-purpose) flour</li> <li>3 spring onions (scallions), finely chopped</li> <li>375 ml apricot nectar</li> <li>200 ml beef stock</li> <li>1 teaspoon garlic powder</li> <li>1 teaspoon onion powder</li> <li>1 teaspoon celery powder</li> <li>2 tablespoons hot sauce</li> <li>1 cup bean sprouts, trimmed</li> <li>1 red chilli</li> <li>¼ bunch coriander</li> </ul> Method: <ol start="1"> <li>Remove the membrane from the underside of the pork ribs and season lightly with salt and pepper. Brown in a frying pan.</li> <li>Melt the butter and mix with the flour.</li> <li>Add all of the ingredients, except the bean sprouts, chilli and coriander, to a pressure cooker and stir well to combine. Add the pork ribs and cook for 45 minutes.</li> <li>Remove the pork ribs from the soup and coarsely pull the pork rib meat from the bones, discarding the bones. Return the pulled pork to the soup and allow to stand for 15-20 minutes before serving.</li> <li>Serve with bean sprouts, finely sliced red chilli and coriander to garnish.</li> </ol> <img width="122" height="134" src="https://oversixtydev.blob.core.windows.net/media/44906/ribs-cover_122x134.jpg" alt="Ribs Cover (2)" style="float: right;"/> This is an extract from Ribs, New Holland Publishers RRP $45.00 available from all good bookstores or online, www.newhollandpublishers.com.

Food & Wine

Hickory-smoked beef short ribs

These delicious hickory-smoked beef short ribs can be served sliced off the bone or caveman style on the bone. Serve with a side of mac and cheese and cornbread in winter, or with a side salad or spicy coleslaw in summer. Serves: 4 Ingredients: <ul> <li>2 racks beef short ribs (4-5 bones per rack)</li> <li>2 tablespoons peanut oil (or olive oil)</li> <li>100 g unsalted butter</li> </ul> For the rub <ul> <li>2 tablespoons freshly cracked black pepper</li> <li>2 tablespoons kosher salt</li> <li>2 tablespoons brown sugar</li> <li>1 tablespoon onion powder</li> <li>1 tablespoon garlic powder</li> <li>1 tablespoon smoked paprika</li> </ul> Method: 1. Preheat the barbecue smoker to 140°C. 2. Remove the silver skin from the top of the short ribs and also remove the membrane from underside of the beef ribs. Massage the oil onto all sides of the ribs to apply a light coating. 3. Combine the rub mixture in a small bowl or container, then evenly apply to the oiled ribs. Depending on the size of the ribs, more mixture may be required. Ensure all areas of the rib meat is covered with rub, concentrating on the top and sides of the meat and then the underside. 4. Place the ribs bone down in the barbecue smoker and add hickory wood chips or chunks in small batches in the first 2 hours, being careful to ensure a constant but light and even smoke. 5. Allow the ribs to cook for a further 1 hour (3 hours total), then remove from the smoker and double-wrap with foil and butter. Cook in the foil for a further 3 hours. 6. Remove the beef ribs from barbecue and carefully open the foil to expel some steam to prevent further cooking. Lightly close the foil back over the ribs and rest for 20 minutes before slicing and serving. <img width="174" height="191" src="https://oversixtydev.blob.core.windows.net/media/43922/ribs-cover_174x191.jpg" alt="Ribs Cover" style="float: right;"/> This is an extract from Ribs, New Holland Publishers RRP $45.00 available from all good bookstores or online, www.newhollandpublishers.com.

Food & Wine

Slow-cooked braised beef short ribs

Perfect for a chilly night, these braised beef short ribs will pull apart with a fork and melt in your mouth. Ingredients: <ul> <li>5 beef short ribs, with excess fat removed, but the bone on</li> <li>1 1/2 cups of dry red wine</li> <li>3 cups of beef stock</li> <li>2 carrots, sliced</li> <li>1 handful of shiitake mushrooms, soaked in hot water for 30 minutes</li> <li>5 white button mushrooms, cut into quarters</li> <li>5 Swiss brown mushrooms, cut into quarters</li> <li>2 rosemary sprigs</li> <li>2 thyme sprigs</li> <li>2 bay leaves</li> <li>5 shallots, sliced</li> <li>1 brown onion, sliced</li> <li>1 red onion, sliced</li> <li>Half a bulb of garlic, lightly crushed</li> </ul> Method: 1. Salt and pepper the short ribs generously. Sear the short ribs over high heat until golden on all sides. Set the ribs aside on a plate. 2. Add a little oil and fry the carrots, shallots, onions and garlic until golden. 3. Put half of the carrot mixture into the slow cooker and set the ribs (bone side down) on top. Cover with the rest of the mixture. 4. De-glaze the pan with the red wine and add beef stock. Add all mushrooms and simmer for 15 minutes. 5. Add the mushroom mix to the slow cooker. Add the rosemary, thyme and bay leaves to the slow cooker. Leave them whole. 6. Cook for 8 hours on low or 4 hours on high. For best results, leave the lid off the slow cooker for the last hour of cooking time. This will make the sauce thicken. 7. Serve short rib on top of mash potato. Ladle over the sauce with lots of mushrooms and carrots. Written by Tony Breeze. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/lemon-herb-chicken-schnitzel/">Lemon and herb chicken schnitzel</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/cauliflower-pizza/">Cauliflower pizza</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/tomato-and-chicken-pasta-bake/">Tomato and chicken cheesy pasta bake</a>

Food & Wine

Make your own simple ribbed scarf for winter

In the cooler months, there’s something soothing about creating something warm using your own hands. For those who have the basics of knitting down, but haven’t picked up their needles for a while, this simple but beautiful scarf is a great place to pick back up. The generous wide ribs make for a luxurious scarf, and help to hide any mistakes. What you’ll need: <ul> <li>4mm knitting needles</li> <li>8-ply yarn</li> </ul> PRO TIP: choose a yarn that slowly shifts colours. Not only will you get a wonderful effect as the scarf grows, it will help to hide any little mistakes or wonky stitches. Method: <ol> <li>Cast on 76 stitches.</li> <li>Begin your first row – knit 4 (K4) stitches, then purl 4 (P4) stitches. Continue until the end of the row – finishing on knit.</li> <li>For the second row, begin with P4 and end with P4.</li> <li>Repeat these two rows until scarf is desired length.</li> <li>Bind off and sew in the ends.</li> </ol> To make a striped variation Using two different colours of yarn, you can create a bold striped variation. <ol> <li>Once you have completed 10 rows in your first colour of yarn, continue the same pattern using your second colour.</li> <li>Weave your first colour between the first and second stitches of every second row to carry it up, ready to begin again after 10 more rows.</li> </ol> Related links: <a href="/lifestyle/diy/2015/03/make-tinted-jars/">How to make your own colourful tinted glass jars</a> <a href="/lifestyle/diy/2015/05/make-birdseed-wreath/">Make a birdseed wreath</a> <a href="/lifestyle/diy/2015/04/how-to-make-play-dough/">Whip up a batch of homemade play dough</a>

Home & Garden

Sticky beef ribs

Looking for something a bit different to serve up for dinner? Well these American-style sticky beef ribs are literally finger lickin' good. Serves: Four Ingredients: <ul> <li>1kg beef ribs</li> <li>¼ cup tomato sauce</li> <li>¼ cup BBQ sauce </li> <li>¼ cup honey</li> <li>2 tablespoons soy sauce</li> <li>1 tablespoon brown sugar</li> <li>1 teaspoon mustard sauce</li> <li>1 onion, chopped</li> <li>2 garlic cloves, crushed </li> <li>Sprinkle of dried chilli flakes</li> <li>Salt and pepper, to season</li> </ul> Method: 1. Combine tomato sauce, BBQ sauce, honey, soy sauce, sugar, mustard, garlic and dried chilli flakes together in bowl. Season with salt and pepper to taste. 2. Add ribs to mixture, coating them well. Cover and refrigerate for at least one hour. Overnight is best to maximise flavour. 3. Preheat oven to 130°C. Double line a baking tray with baking paper. Place ribs on tray and roast for two to two-and-a-half hours, turning ribs over once, or until cooked through and tender.

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Enjoy some hearty sticky beef rib with beurre bosc pear

Braised beef short ribs with beans

Tasty finger food: Crumbed chicken ribs

Smoked honey sesame pork ribs

Braised beef short ribs with beans

Apricot and spring onion pork rib soup

Hickory-smoked beef short ribs

Slow-cooked braised beef short ribs

Make your own simple ribbed scarf for winter

Sticky beef ribs

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