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Barbecue beef short ribs: Difference between revisions
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|title=Barbecue beef short ribs | |title=Barbecue beef short ribs a beef recipe | ||
|titlemode=replace | |titlemode=replace | ||
|keywords= | |keywords=#beefshortribs #barbecuebeefshortribs #marinade #roast #argentineribs #roastingtray #porkspareribs #butter #ribs #oliveoil #chillipowder | ||
|description=Everyone has tried pork spare ribs, well this is the man-sized version - I have adapted Jamie Oliver's "Daisy Mays barbecue Ribs" from Jamie's great " | |hashtagrev=032020 | ||
|description=Everyone has tried pork spare ribs, well this is the man-sized version - I have adapted Jamie Oliver's "Daisy Mays barbecue Ribs" from Jamie's great " | |||
}} | }} | ||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{Template:AdvancePreparationIcon}} | {{Template:AdvancePreparationIcon}} | ||
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{{recipesummary | {{recipesummary | ||
|TotalCalories = 378 | |||
|PortionCalories = 94 | |||
|DatePublished=18th January 2013 | |||
|Author=Chef | |||
|Servings = Serves 4 | |||
|Difficulty = 3 | |Difficulty = 3 | ||
|TotalTime = 8 hours 20 minutes | |TotalTime = 8 hours 20 minutes | ||
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|Image = [[Image:Barbecue beef short ribs recipe.jpg|300px|alt=Electus]] | |Image = [[Image:Barbecue beef short ribs recipe.jpg|300px|alt=Electus]] | ||
}} | }} | ||
[[Image:Beef_short_ribs_rub_8_hours.jpg|thumb|300px|right|After 8 hours]] | |||
[[Image:Beef_short_ribs_rub_7_hours.jpg|thumb|300px|right|After 7 hours]] | |||
[[Image:Beef_short_ribs_rub_covered.jpg|thumb|300px|right|Meat-side up, covered in the rub]] | [[Image:Beef_short_ribs_rub_covered.jpg|thumb|300px|right|Meat-side up, covered in the rub]] | ||
[[Image:Beef_short_ribs.jpg|thumb|300px|right|1.1kg of [[beef short ribs]], bone-side up]] | [[Image:Beef_short_ribs.jpg|thumb|300px|right|1.1kg of [[beef short ribs]], bone-side up]] | ||
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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'. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| A halved 4 bone rack of [[beef short ribs]] 'from the plate', (about 1kg) | | A halved 4 bone rack of [[beef short ribs]] 'from the plate', (about 1kg) | ||
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===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* | * Preheat the [[Oven|oven]] to 120° C (250° F - gas ½) | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
| Make shallow criss-cross cuts on the meats side of the ribs | | Make shallow criss-cross cuts on the meats side of the ribs. | ||
| Mix the rub ingredients together in a bowl and mix well | | 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 | | 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 6 hours | | 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. | ||
| | | After 6 hours, remove the tin-foil covering, drain and reserve and refrigerate the juices, they make a wonderful chilli-beef dripping! | ||
| Tear a large | | Gently heat the [[Marinade|marinade]] ingredients in a small pan, stirring until you have a liquid mix. | ||
| | | Tear a few large sheets of really strong [[Tin-foil|tin-foil]] ([[Tin-foil#Heavy-duty tin foil|Bacofoil Classic]] is ideal as it's so thick and strong). | ||
| | | Put the ribs in the foil, bone-side up and paint the [[Marinade|marinade]] all over with a silicone [[Brush|brush]]. | ||
| Wrap in | | Fold the foil over so you have a sealed parcel. | ||
| Wrap in the second sheet of [[Foil|foil]] and put back in the [[roasting tray]] for a further hour. | |||
| 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. | | 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 again lengthwise with the bandsaw. One of these half-ribs per person is plenty! | 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! | ||
{{RecipeLine}} | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Beef recipes]] | [[Category:Beef recipes]] | ||
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[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
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