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Who likes some tender, slow-cooked beef that's falling off the bone?
These gorgeous beef riblets were from Farmer's Choice, an online butcher that specialises in free-range meats, deli and fish. They're slow-cook, but not too slow - after a quick marinating they were dumped in the slow cooker and were on the table within 4 hours. The girls schaffled them up, too. Make it. You won't be disappointed.
First, combine all the spices and herbs in a large bowl and add the vinegar and the oil. Stir it all together and rub it into the beef riblets, on all sides. Cover with clingfilm and place in the fridge, leaving it to marinate for at least 1 hour, or preferably overnight.
When you’re ready to cook the riblets, preheat the slow cooker to high. Peel the onion and roughly slice it, and then place it in the bottom of the slow cooker. Add the marinated riblets on top and then replace the lid, leaving to cook for 3-4 hours, or until the meat is falling off the bone.
To finish the riblets, lay them out using tongs (they’ll be hot) in one layer on a grill tray lined with greaseproof paper or foil and drizzle with 1 tsp of the honey. Grill on a high heat for a few minutes until they turn slightly golden. Turn them over with the tongs and then drizzle with the remaining teaspoon of honey and grill them on the other side for a minute or two. Serve them straight away, shredding the meat off the bone if you like.
I received a contribution towards the ingredients to make this recipe, and the beef, from Farmer's Choice. It was utterly gorgeous. Go check them out.