Huon Valley Meat Co., like the Astor Grill, takes us back to a better time. When the local butcher knew the names of the beasts, treated them with care, and proudly reigned over a spotless homage to all good things that come from humble animals.

If you enjoy really good meat, then this, in Goulburn Street, just next to the Pigeon Whole Bakery Café, is the treasure house. I’m catching up with the owners soon for a good look at the whys and wherefores, but in the meantime, bought myself a few products to give them a try first, as I must, before I write.

So glad I did. The meat and sausages I bought were exceptional. I’ll be back, often. The prices are not much different to their competition, but the quality is something else. First cook? Beef short ribs, and the verdict? When are you doing that again, Chrissie? Yum! So here it is.

Sorry about the lack of a photo of the cooked ribs, but we dived in and I forgot! So there’s the bone and the very clean plate! They were delicious.

BEEF SHORT RIBS

Ingredients:

1 kg. approx. of Beef Short Ribs $18.99 kg. atm.

A note here: This may seem a long list of marinade ingredients, but it’s what I had in my pantry, and I wanted to come up with a new flavour. This did the trick. So feel free to experiment yourself and use this as a guide only.

1 Dessertspoon Mint Chutney (from Spice World in New Town –had a bit of shop there recently and came back with some great goodies and no, they’re not paying me to say this and I paid for everything, as always)

2 Teaspoons Chilli Bean Sauce (Toban Djan) or Sambal Oelek

1 Dessertspoon Oyster Sauce

½ inch finely chopped fresh ginger

2 large cloves finely chopped garlic

1 Tablespoon Soy Sauce

1 Tablespoon Apple Cider Vinegar

2 Tablespoons Honey

½ Teaspoon sweet paprika

½ Teaspoon ground cumin

½ cup plum jam (I made some greengage plum jam recently and it’s spectacular in everything!)

Water.

Method:

Mix all ingredients together, pour over the ribs in a baking dish, cover with foil, and bake in a 120 degree oven for 4 hours. Check halfway through and add a little water if you want.

When ready to serve, plate the ribs on top of a rich parsley mashed potato, pour the sauce and reduce in a saucepan if necessary, then pass around in a jug.

I served with my home grown spinach in a lovely lemon dressing. (I planted some rocket and other stuff in a bath beside the house, and it keeps on giving).

Do you entertain still, dear readers? I hope this recipe becomes a favourite with you like it has with me!

Chrissie 🙂