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Slow-roast ribs with honey, anise and creamed cauliflower from A Year of Good Eating: The Kitchen Diaries III (page 44) by Nigel Slater

  • beef short ribs
  • cauliflower
  • chives
  • honey
  • black peppercorns
  • apple juice
  • light soy sauce
  • roasted sesame oil

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Notes about this recipe

  • Eat Your Books

    Short ribs marinate 24 to 48 hours.

  • joneshayley on April 08, 2019

    The ribs and sauce are divine- meat falling off the bone, completely infused with flavour and a thick flavourful unctuous sauce. The cauliflower purée beautifully smooth and bland- perfectly balanced against the strong flavours of the rib and sauce. I used wild garlic to make the oil as it’s fresh and in season- delicious

  • ncollyer on February 15, 2016

    I agree with FJT about how good these ribs were. However, in my house the cauliflower also went over very well. Perhaps it was the butter...and it did take a while to get it well pureed. Great recipe for a mid-winter weekend.

  • FJT on January 01, 2016

    The ribs and sauce were absolutely delicious. Whilst the meat was falling off the bones after 2.5 hours, I wish I had left them in for another hour or two as not all of the fat had melted out of them. I made the recipe a day in advance, then roasted the ribs again on day two and reduced the sauce (having skimmed off huge quantities of fat!!). The flavours were really good. No-one was particularly taken with the creamed cauliflower although once it was doused in the sauce from the ribs it was okay!!

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