SERVES: 6
PREP TIME: 15 minutes
COOK TIME: 4 hours

Ingredients:

BRAISED BEEF RIBS

• 5 x Green Meadows Beef Ribs
• 2 tablespoons olive oil
• 1 onion, quartered, finely sliced
• 3 cloves garlic, finely sliced
• 2 teaspoons oregano
• 2 teaspoons ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon smoked paprika
• 1 teaspoon salt
• 500ml – 1 litre stock (beef, chicken or vege – use what you have on hand)

 
SMOKED PAPRIKA & GARLIC SOUR CREAM

• 250g tub sour cream
• 1 small clove garlic, minced
• ½ teaspoon smoked paprika

 
TO SERVE

• Soft tortillas
• Chipotle sauce
• Coriander
• Micro greens

Method:

Pre-heat the oven to 160°C.
 
Remove the ribs from their packet and cut down between the bones, separating the ribs from each other. Heat the olive oil in a heavy-bottomed frying pan over a high heat. Once the oil is hot add the ribs in batches, browning on all sides.

Once brown remove from the pan and put into a large baking dish or roasting tray. It should fit all the ribs without too much space around them. Once all the ribs have been browned, return the frying pan to the heat (keep the oil) and fry the onions until soft and translucent. Add the garlic and cook for a further minute or two before scraping these out into the dish along with the ribs.
 
In a small bowl, mix together the oregano, spices and salt and sprinkle this mixture over the ribs. Carefully pour your boiling hot stock around the ribs until it reaches roughly half-way up the meat. How much stock you need depends on the size of your dish and how big the ribs are. Use tin foil (fold two pieces together if necessary) to carefully cover and seal the dish before putting it into the oven. Cook for 3-4 hours until the meat is falling off the bone and tender. We suggest checking at the 2 ½ hour mark and again every half an hour thereafter.
 
While the meat is cooking, scoop the sour cream into a small bowl, add the garlic and smoked paprika along with a good pinch of sea salt. Mix well.
 
Once the meat is cooked, remove the bones and the fat and shred using two forks. Put into a bowl, cover with the foil and set aside.
 
Skim the fat from the liquid leftover and discard. Put the remaining liquid, along with the onions etc into a small saucepan and boil until a sauce forms. Pour this over the meat and serve along with the tacos, sauces and greens.