Sticky Beef Short Ribs, Smashed Potatoes And Coleslaw

• 1/3 cup sweet paprika
• 1 tbsp salt
• 2 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp ground black pepper
• 4 1/2 lb beef short ribs, 3-4 inches thick
• None None Sticky Sauce
• 2 tbsp olive oil
• 3 None onions, peeled, sliced
• 2 cloves garlic, finely chopped
• 1/2 cup tomato sauce
• 1/2 cup brown sugar
• 3 tbsp cider vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp hickory-smoked barbecue sauce
• -1 None Smashed Potatoes
• 2 1/4 lb small potatoes
• 1/4 cup olive oil
• -1 None Harvest Slaw
• 2 cobs corn, cooked, kernels removed
• 7 None radishes, finely sliced
• 1/4 head iceberg lettuce, finely sliced
• 1/4 head red cabbage, finely sliced
• 1/2 cup mayonnaise
• 1 None lemon, juiced

1. Mix spices together then generously rub into beef on all sides. Cover with plastic wrap and chill for 3 hours to overnight.
2. Preheat oven to 350u0b0F. Place beef in a shallow baking tray. Add 1 cup water to tray then cover tightly with foil. Bake for 3 hours, or until meat easily pulls away from bone.
3. Meanwhile, to make the sticky sauce, heat olive oil in a deep frying pan over medium heat. Sweat onions and garlic, stirring occasionally, until softened. Add remaining ingredients and a pinch of black pepper. Bring to a gentle boil then lower heat and simmer gently for 30 mins, or until sauce has reduced and thickened. Set aside.
4. To make the smashed potatoes, arrange potatoes on a lined baking tray and sprinkle with salt. Bake for 1 hour, or until tender when poked with a sharp knife. When cool enough to handle, squeeze and tear into 2-3 pieces. Set aside.
5. Remove ribs from oven and let rest for 10-15 mins.
6. Increase heat to 500u0b0F (or highest setting possible). Drizzle olive oil over smashed potatoes and season. Bake for 10-15 mins, until edges start to brown and potatoes are crispy.
7. Meanwhile, to make the slaw, combine corn, radishes, lettuce and cabbage. Whisk together mayonnaise and lemon juice. Season to taste. Pour over vegetables and toss to combine.
8. To serve, cut ribs into smaller portions and arrange on a serving platter. Warm sticky sauce and pour over ribs. Serve with hot smashed potatoes and coleslaw.

sweet paprika, salt, brown sugar, garlic, ground black pepper, beef short ribs, sticky sauce, olive oil, onions, garlic, tomato sauce, brown sugar, vinegar, worcestershire sauce, barbecue sauce, potatoes, potatoes, olive oil, cobs corn, radishes, red cabbage, mayonnaise, lemon

Taken from recipes-plus.com/api/v2.0/recipes/34081 (may not work)