Sticky short beef ribs and lemon coleslaw recipe
 Beef short ribs are readily available now and a lovely way to slow cook beef. They do take a long time so plan ahead. Mary uses red cabbage in her coleslaw, but feel free to use shredded white cabbage if you prefer. 100ml/3½fl oz ketchup5 tbsp apple juice2 tbsp Worcestershire sauce1 tbsp white wine vinegar4 tbsp maple syrup2 tbsp soy sauce4 garlic cloves, crushedpinch dried chilli flakes1.5kg/3lb 5oz beef short ribs 100ml/3½fl oz ketchup 5 tbsp apple juice 2 tbsp Worcestershire sauce 1 tbsp white wine vinegar 4 tbsp maple syrup 2 tbsp soy sauce 4 garlic cloves, crushed pinch dried chilli flakes 1.5kg/3lb 5oz beef short ribs 8 tbsp mayonnaise½ lemon, juice only1 tbsp Dijon mustard½ garlic clove, crushed½ red cabbage, finely shredded2 large carrots, peeled and coarsely grated2 celery sticks, finely sliced2 spring onions, finely slicedsalt and freshly ground black pepper 8 tbsp mayonnaise ½ lemon, juice only 1 tbsp Dijon mustard ½ garlic clove, crushed ½ red cabbage, finely shredded 2 large carrots, peeled and coarsely grated 2 celery sticks, finely sliced 2 spring onions, finely sliced salt and freshly ground black pepper Method To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate. Preheat the oven to 150C/130C Fan/Gas 2.Transfer the ribs and the marinade into a deep ovenproof saucepan or flameproof casserole. Add 200ml/7fl oz water so only the bones are sticking above the liquid. Cover with a lid and bring up to the boil.Transfer to the oven for about 3½ hours, or until the ribs are tender. Remove from the oven and leave to cool in the pan for about an hour.Line a small roasting tin with baking paper. Remove the ribs from the marinade, give them a shake and sit them on the paper in the tin.Skim the fat from the marinade in the pan and discard. Heat the marinade over a high heat until the volume of liquid has reduced by half. Pour the reduced marinade over the ribs.Heat the oven to 200C/180C Fan/Gas 6 and roast the ribs for about 15 minutes until dark brown and sticky. Meanwhile, to make the coleslaw, measure the mayonnaise, lemon juice, mustard and garlic into a large bowl. Mix and season well with salt and pepper. Add the cabbage, carrots, celery and spring onions and toss to coat everything well. Spoon into a serving bowl.Serve the sticky ribs alongside the coleslaw. Jacket potatoes and corn on the cob are nice additions. To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate. To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Transfer the ribs and the marinade into a deep ovenproof saucepan or flameproof casserole. Add 200ml/7fl oz water so only the bones are sticking above the liquid. Cover with a lid and bring up to the boil. Transfer the ribs and the marinade into a deep ovenproof saucepan or flameproof casserole. Add 200ml/7fl oz water so only the bones are sticking above the liquid. Cover with a lid and bring up to the boil. Transfer to the oven for about 3½ hours, or until the ribs are tender. Remove from the oven and leave to cool in the pan for about an hour. Transfer to the oven for about 3½ hours, or until the ribs are tender. Remove from the oven and leave to cool in the pan for about an hour. Line a small roasting tin with baking paper. Remove the ribs from the marinade, give them a shake and sit them on the paper in the tin. Line a small roasting tin with baking paper. Remove the ribs from the marinade, give them a shake and sit them on the paper in the tin. Skim the fat from the marinade in the pan and discard. Heat the marinade over a high heat until the volume of liquid has reduced by half. Pour the reduced marinade over the ribs. Skim the fat from the marinade in the pan and discard. Heat the marinade over a high heat until the volume of liquid has reduced by half. Pour the reduced marinade over the ribs. Heat the oven to 200C/180C Fan/Gas 6 and roast the ribs for about 15 minutes until dark brown and sticky. Heat the oven to 200C/180C Fan/Gas 6 and roast the ribs for about 15 minutes until dark brown and sticky. Meanwhile, to make the coleslaw, measure the mayonnaise, lemon juice, mustard and garlic into a large bowl. Mix and season well with salt and pepper. Add the cabbage, carrots, celery and spring onions and toss to coat everything well. Spoon into a serving bowl. Meanwhile, to make the coleslaw, measure the mayonnaise, lemon juice, mustard and garlic into a large bowl. Mix and season well with salt and pepper. Add the cabbage, carrots, celery and spring onions and toss to coat everything well. Spoon into a serving bowl. Serve the sticky ribs alongside the coleslaw. Jacket potatoes and corn on the cob are nice additions. Serve the sticky ribs alongside the coleslaw. Jacket potatoes and corn on the cob are nice additions. Recipe tips Cook the ribs in the pan up to 8 hours ahead and finish by roasting in the oven until sticky.