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Smoky, zesty, oven-roasted short ribs made with fresh ginger and a ginger beer glaze, and seasoned with Robertsons Smoked Paprika and Knorr Professional Chicken Stock Granules to add a depth of flavour your diners will love!

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Preparation

  1. Method

    1. Mix the Robertsons Smoked Paprika and Knorr Professional Chicken Stock Granules together and rub onto the beef short rib rack. Place into an oven-roasting dish. 
    2. Add the ginger, water and 1.5 L ginger beer to the short rib. 
    3. Cover with foil and place in a pre-heated oven at 160 °C for 3-4 hours. 
    4. Remove from the oven, strain off the liquid and set aside. 
    5. Pour all the remaining ingredients into a pot, bring to a boil and reduce on medium heat until thickened. 
    6. Pour the glaze evenly over the short rib and grill in a 180 °C pre-heated oven until cooked. Baste regularly.
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