Saturday, 28 February 2015

Slow cooked flat ribs

I reckon flat ribs could be the new lamb shank (before it was put on every menu and became a silly price at the butchers).  Flat ribs are very reasonably priced and if they are not available at your local butchers can be bought through online butchers such as Roaming Rooster and Graigs Farm. 

This is a great weekend meal.  It takes very little prep and can be left cooking whilst you go out - even the smell that hits you when you return is divine!   The meat becomes very tender the longer it is cooked and is suitable for young carnivores! 

We would serve this with roasted butternut squash, potatoes or rice. 


1kg of flat ribs (with bone in)
2 tbsp of coriander seeds (ground)
2 small onions cut up into quarters
4 cloves of garlic peeled (left whole)
1 tsp of salt
1/4 tsp of black pepper
2 capfuls of red wine vinegar


Preheat oven to 180c fan  / Gas Mark 6
Grind the seasoning together and place in a large stainless steel or oven dish
Rub the ribs in the seasoning
Scatter the onion and garlic throughout the dish
Pour over the wine vinegar
Reduce heat to 140c fan / Gas Mark 3
Cover the dish with tinfoil ensuring there is a good seal all the way round
Cook for at least 3 hours.  Do not be tempted to take a peek too early as the tinfoil is sealing in the moisture!

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