Prep time: ~20 minutes
Cook time: ~3.5 hours
Ingredients
- 4 beef short ribs
- 2 tbsp neutral oil
- 1 tbsp salt
- 1x 375ml can of Tassie Hemp beer
- 750 ml chicken or beef stock
- 1 onion, quartered
- 1 carrot, halved
- 4 cloves of garlic
- ~6 sprigs of tarragon
- ½ tsp black peppercorns
- ½ tsp cracked fennel seeds
- ~100g hemp hearts
Method
- Preheat your oven to 160 °C
- On a tray lined with baking paper, toast the hemp hearts until they’re golden brown and nutty, about five minutes. Careful, they can burn rapidly once they begin to develop colour. Toss them at least once during the process. Once toasted, turn the oven down to 140 °C.
- Rub the ribs with the salt. Wrap the fennel seeds and peppercorns in a small piece of muslin and secure with string.
- In a large, ovenproof saucepan over a medium-high heat, brown the ribs on both sides. When sufficiently caramelised, deglaze the pan with the beer.
- Bring to the boil briefly, then add the stock and remaining ingredients.
- Return to the boil, then cover and place in the oven for ~2.5 hours, or until the bone is yielding.
- Carefully remove the ribs and place them on a lined baking tray.
- Pass the stock into another saucepan and place it over a medium-high heat. Reduce by half.
- Give the ribs a flash under a grill on high to re-crisp the outer layers. To serve, place a rib on your serving plate, spoon over a generous amount of the sauce, and sprinkle with the toasted hemp hearts
