Neven Maguire's Sweet & Smoky Barbecue Beef Short Ribs

INGREDIENTS

• 1 Pack Simply Better Irish Angus Boneless Beef Short Ribs
• 2 Tbsp. Simply Better Expertly Blended Sweet & Smoky Seasoning
• 1 Tbsp. Simply Better Spanish Extra Virgin Olive Oil PDO Terra Alta
• 1 Carton Simply Better Irish Made Slow Cooked Bone Broth
• 5 Heaped Tbsp. Simply Better Irish Made Hot Barbecue Sauce
• 3 Heaped Tbsp. Simply Better Hot Ketchup
• 1 Tbsp. Simply Better Organic Apple Cider Vinegar
• 4 Garlic Cloves, crushed
• Sea Salt & Freshly Ground Black Pepper
• Baked Simply Better Irish Challenger Jacket Potatoes topped with Simply Better Handmade Roasted Handmade Garlic Aioli & Buttered Corn Ribs seasoned with Simply Better Expertly Blended Sweet & Smoky Seasoning, to serve (optional)

METHOD

1. Preheat the oven to 140°C (275°F/Gas Mark 1). Remove the short ribs from the packaging and dry with kitchen paper. Drizzle the short ribs with a little olive oil and then toss in the sweet & smoky seasoning and leave to back to room temperature.
2. Heat a skillet pan until smoking hot over a high heat. Add the oil and a knob of butter then add the seasoned short ribs. Sear all over until golden brown, turning them regularly with a tongs. Transfer to a plate.
3. Pour the bone broth into the skillet pan and allow to bubble down, scraping the bottom to remove any sediment. Add the hot barbecue and ketchup sauces with the vinegar, stirring to combine. Tip in the garlic and return the short ribs to the pan. Cover with a lid and cook for 3 hours until the ribs are meltingly tender. Remove any excess fat from the top with kitchen roll and shred the beef with two forks.
4. Serve the pulled beef on top of some baked potatoes and top with roasted garlic aioli and some corn ribs alongside, if liked.