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Treacle cured short rib
Treacle cured short rib

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Pick water over other drinks. Sipping a soda or cup of coffee from time to time won’t hurt you too badly. Using them for your sole source of hydration, on the other hand, is dumb. Choosing water as an alternative to other beverage adds to your body’s health and helps it stay hydrated. You’re also cutting hundreds of calories out of your diet— without having to resort to terrible tasting diet food. Water is ordinarily one of the keys to really slimming down and becoming really healthy.

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We hope you got insight from reading it, now let’s go back to treacle cured short rib recipe. You can cook treacle cured short rib using 6 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Treacle cured short rib:
  1. Provide 1 large beef rib
  2. Get 200 g black treacle
  3. Use 100 ml water
  4. Use For the gravy
  5. Provide Dash port
  6. Use 1 onion
Instructions to make Treacle cured short rib:
  1. Mix the treacle and water cover the beef rib. Wrap tightly in cling film with all the liquid and leave in the fridge overnight.
  2. Remove from the fridge. Look how dark it is!
  3. Slow cook in an oven tray at 140c for 4hrs
  4. Remove from the oven to test retaining the liquid
  5. On the stove reduce the marinade liquid to make a gravy
  6. Meanwhile slice and soften the onion on a medium heat in some of the oil skimmed off the top of the gravy
  7. Add the onions to the gravy with a dash of port. Reduce some more.
  8. Serve and enjoy with the gravy on the side 😊

Browse through our collection of treacle recipes for inspiration, including Shaun Rankin's famous treacle tart , treacle-cured salmon from Andy McLeish, and barbecued sticky ribs from Josh. Put the beef in a container and cover with the treacle mixture. Try this super flavorful Korean short ribs made in an Instant Pot (or in any other electric pressure cooker). The sticky sauce glazed meat is bone fall apart tender and lip-smacking delicious! Today, I'm sharing my first instant pot recipe.

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