This recipe has got everything you could want from a smokey, winter dinner. It’s sweet, its savoury, it has a little heat and just a whole lot of flavour from the garlic, black pepper in the Smokey Fusion honey.
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Season the shortribs with the ground cumin, paprika, onion salt, garlic powder, black pepper and red pepper flakes. Add a splash of oil and mix together until the shortribs are completely coated.
Pre-heat the oven to 180C. Sear the seasoned shortribs in a hot pan for 5 minutes.
Meanwhile, sweat some onions, garlic and red pepper in a pan for 10 minutes until soft and translucent. Transfer the vegetables to an oven dish, place the browned shortribs on top, add some beer and cover with foil. Cook for 30 minutes.
Remove the foil and liberally squeeze the Rowse Smokey Fusion over the short ribs. Grill for 10 minutes until browned and bubbling.