Short Rib and Jalapeno Burger

Cook Time 3 hours

Serves 4

Ingredients

4 meaty beef short ribs, about 350g each

1 onion, chopped

½ cup soy sauce 

½ cup honey

1 tbsp white vinegar

500ml beef or chicken stock

4 soft-seeded burger buns 

To Serve

Mayonnaise, to serve

4 slices Swiss cheese, to serve

¼ cabbage, finely shredded

¼ cup jalapenos, sliced

Method

Preheat the oven to 160°C.

Combine the soy sauce, honey, white vinegar, and stock in a jug, then whisk until well combined. 

Place the ribs in a large roasting dish in a single layer, then add the onion. Pour the stock mixture over the ribs. Cover with baking paper first (to prevent the acidic braising liquid from reacting with the foil), then seal tightly with two sheets of foil. Bake for 2– 2½ hours, or until the meat falls away from the bones easily and is tender. 

Carefully remove the bones, leaving the meat intact. Pour liquid into a pan and reduce until it thickens. Add the meat to the sauce and baste it in the sticky sauce.

Toast the buns and spread a little mayonnaise on each side. Add cabbage, then a beef rib, and a drizzle of the sauce. Top with a slice of Swiss cheese, then add jalapenos and place the top bun to close.