The smokiness in this dish comes from the unique Halen Môn smoked water and smoked salt. Serve with roast Pembrokeshire Earlies and salad.
4 Welsh beef short ribs
2 tsp smoked paprika
2 tsp Halen Môn smoked sea salt and 1 tsp ground black pepper
2 tbsp Welsh whisky
2 tbsp clear honey
50ml Smoked water
2 red onions
a little oil, for brushing
In a small bowl mix the salt, pepper and smoked paprika then use to rub all over the ribs. Heat a heavy based casserole dish until smoking then sear the ribs on all sides until sealed and browned.
Heat the oven to 180C, gas 4. Make a paste with the whisky, honey and half the smoked water and pour over the ribs then cook in the oven for an hour. Remove the casserole dish and add the red onions, peeled and cut into 8 wedges. Reduce the temperature to 160C/Gas mark 3 and return to the oven and cook for a further hour until the meat is tender.
Take the ribs out of the dish and keep warm while you skim off the fat from the juices add the remaining smoked water and warm through on the hob before serving with the ribs and roasted red onions