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Barbecue beef short ribs: Difference between revisions
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* 2 tablespoons [[Tomato|tomato]] purée | * 2 tablespoons [[Tomato|tomato]] purée | ||
* 2 tablespoons [[Olive oil|olive oil]] | * 2 tablespoons [[Olive oil|olive oil]] | ||
* 2 tablespoons ruby [[port]] | |||
'''here's the [[Marinade|marinade]]''' | '''here's the [[Marinade|marinade]]''' | ||
* 4 tablespoons [[muscovado sugar]] | * 4 tablespoons [[muscovado sugar]] | ||
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{{RecipeMethod | {{RecipeMethod | ||
| | | Make shallow criss-cross cuts on the meats side of the ribs | ||
| | | Mix the rub ingredients together in a bowl and mix well | ||
| | | Paint this all over the meat, getting it into all of the cuts and areas where your butcher has removed excess fat | ||
| | | If you have the time, place the ribs in a [[Lock and Lock]] style box and leave in a cool lace for a few hours before you start the cooking process | ||
| Pop the ribs in a lightly greased [[roasting tray]], bone-side down, cover the tin with a layer of [[backing foil]] and [[Roast|roast]] for 5 hours | |||
| When the 5 hours is almost up, gently heat the [[Marinade|marinade]] ingredients in a small pan, stirring until you have a liquid mix | | When the 5 hours is almost up, gently heat the [[Marinade|marinade]] ingredients in a small pan, stirring until you have a liquid mix | ||
| Tear a large sheet of really strong [[Tin-foil|tin-foil]] ([[Tin-foil#Heavy-duty tin foil|Bacofoil Classic]] is ideal as it's so thick and strong) | | Tear a large sheet of really strong [[Tin-foil|tin-foil]] ([[Tin-foil#Heavy-duty tin foil|Bacofoil Classic]] is ideal as it's so thick and strong) | ||
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| Carefully place the hot [[Ribs|ribs]] in the centre of the [[Foil|foil]] and fold over so you have a sealed parcel | | Carefully place the hot [[Ribs|ribs]] in the centre of the [[Foil|foil]] and fold over so you have a sealed parcel | ||
| Wrap in another sheet of [[Foil|foil]] and put back in the [[roasting tray]] for a further hour, bone side up | | Wrap in another sheet of [[Foil|foil]] and put back in the [[roasting tray]] for a further hour, bone side up | ||
| | | After the hour in the foil parcel, increase the heat to 140° C (257° F - gas 1), remove the foil from the ribs and discard most of the excess marinade and juices and roast the ribs, bone side up, uncovered and [[Roast|roast]] for another 40 minutes | ||
| Remove and rest for at least 15 minutes before serving | |||
| Remove and rest for at least 15 minutes | |||
}} | }} | ||
===Chef's notes=== | |||
I've found it difficult to obtain [[beef short ribs]] from anywhere but a specialist butchers and even then, they needed to be ordered in advance. I was delighted today to discover [[F. Conisbee specialist butchers]] had them in stock. 4 Argentine ribs for £21.04. Robert cut them in half with the bandsaw, we'll have one half for New Years Eve and freeze the other. I suspect there will still be left-overs! | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Beef recipes]] | [[Category:Beef recipes]] | ||