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Barbecue beef short ribs: Difference between revisions
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|Servings = Serves 4 | |Servings = Serves 4 | ||
|Difficulty = 3 | |Difficulty = 3 | ||
|TotalTime = | |TotalTime = 8 hours 20 minutes | ||
|PrepTime = 20 minutes | |PrepTime = 20 minutes | ||
|CookTime = | |CookTime = 8 hours | ||
|Image = [[Image:Barbecue beef short ribs recipe.jpg|300px|alt=Electus]] | |Image = [[Image:Barbecue beef short ribs recipe.jpg|300px|alt=Electus]] | ||
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Everyone has tried [[Pork spare ribs|pork spare ribs]], well this is the man-sized version - I have adapted Jamie Oliver's "Daisy Mays barbecue [[Ribs]]" from Jamie's great "America book" (ISBN 0718154762). We had similar ribs to this at Bodean's [[Barbecue]] Restaurant, by The Tower of London, after a [http://www.walks.com/London_Walks_Home/Saturdays_Walks/default.aspx#12939 Jack The Ripper walk] with some great friends of ours. | Everyone has tried [[Pork spare ribs|pork spare ribs]], well this is the man-sized version - I have adapted Jamie Oliver's "Daisy Mays barbecue [[Ribs]]" from Jamie's great "America book" (ISBN 0718154762). We had similar ribs to this at Bodean's [[Barbecue]] Restaurant, by The Tower of London, after a [http://www.walks.com/London_Walks_Home/Saturdays_Walks/default.aspx#12939 Jack The Ripper walk] with some great friends of ours. | ||
This recipe takes | This recipe takes 8 hours to cook, so make sure that you allow enough time! | ||
Ask your butcher for '[[beef short ribs]] from the plate', or [[Argentine ribs]]. You don't want back ribs as these are not the same. I understand from talking to a butcher that this particular cut of [[beef]] is also known as 'Jacob's ladder'. | Ask your butcher for '[[beef short ribs]] from the plate', or [[Argentine ribs]]. You don't want back ribs as these are not the same. I understand from talking to a butcher that this particular cut of [[beef]] is also known as 'Jacob's ladder'. | ||
===Ingredients=== | ===Ingredients=== | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| A 4 bone rack of [[beef short ribs]] 'from the plate' (about | | A halved 4 bone rack of [[beef short ribs]] 'from the plate', (about 1kg) | ||
| 5 tablespoons [[American squeezy mustard]] | | 5 tablespoons [[American squeezy mustard]] | ||
}} | }} | ||
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| Paint this all over the meat, getting it into all of the cuts and areas where your butcher has removed excess fat | | 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 | | 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 [[baking foil]] and [[Roast|roast]] for | | Pop the ribs in a lightly greased [[roasting tray]], bone-side down, cover the tin with a layer of [[baking foil]] and [[Roast|roast]] for 6 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), fold back the foil roast the ribs, uncovered and [[Roast|roast]] for another 40 minutes | | After the hour in the foil parcel, increase the heat to 140° C (257° F - gas 1), fold back the foil roast the ribs, uncovered and [[Roast|roast]] for another 40 minutes, basting often with the syrupy marinade. | ||
| Remove and rest for at least 15 minutes before serving | | Remove and rest for at least 15 minutes before serving | ||
}} | }} | ||
===Chef's notes=== | ===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. Today, I was delighted to discover [[F. Conisbee specialist butchers]] had them in stock. 4 [[Argentine ribs]] for £21.04. Robert cut them in half with the bandsaw | 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. Today, I was delighted to discover [[F. Conisbee specialist butchers]] had them in stock. 4 [[Argentine ribs]] for £21.04. Robert cut them in half again lengthwise with the bandsaw. One of these half-ribs per person is plenty! | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Beef recipes]] | [[Category:Beef recipes]] | ||