Slow Cooked Rogan Josh Beef Short Ribs

¼ cup plain flour

Salt and pepper

6 large (about 1.5kg) beef short ribs, trimmed

2 tablespoons vegetable oil

1 red onion, finely chopped

375g Passage to India Rogan Josh Simmer Sauce

400g can chopped tomatoes

½ cup beef stock

Coriander leaves, warmed Naan bread, plain Greek yoghurt and mango chutney, to serve

.

METHOD

1. Preheat oven to 170°C/150°C fan-forced. Place flour onto a plate and season with salt and pepper. Pat beef ribs dry using paper towel. Lightly dust in flour, shaking off excess.
2. Heat oil in large flame-proof casserole pan over medium heat. Brown ribs, in 2 batches, on all sides. Transfer ribs to a plate.
3. Heat remaining oil in the pan over medium heat. Add onions and cook, stirring occasionally, for 2-3 minutes until softening.
4. Add Passage to India Rogan Josh Simmer Sauce, tomatoes and stock. Stir to combine. Bring mixture to the boil over medium heat.
5. Add ribs and toss to coat in the sauce mixture, then position the ribs meat-side down in the pan. Cover and bake for 3 hours or until ribs are very tender. Sprinkle with coriander. Serve with naan bread, yoghurt and mango chutney.

Serving suggestion:

Shred any remaining beef (discard bones) and stir through the sauce.  Serve as a filling in jacket potatoes.

Gourmet Add: serve with Paratha or Roti instead of Naan bread.