Barbecue beef short ribs: Difference between revisions

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  |PrepTime = 20 minutes
  |PrepTime = 20 minutes
  |CookTime = 8 hours
  |CookTime = 8 hours
  |Image = [[Image:Barbecue beef short ribs recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Barbecue beef short ribs recipe.jpg|alt=Electus]]
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[[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.jpg|thumb|300px|right|1.1kg of [[beef short ribs]], bone-side up]]
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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.
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===[[Mise en place]]===
===[[Mise en place]]===
* Preheat the [[Oven|oven]] to 120° C (250° F - gas &frac12;)
* Preheat the [[Oven|oven]] to 120° C (250° F - gas &frac12;)
<gallery widths=250px perrow=5>
Image:Beef_short_ribs_rub_8_hours.jpg|After 8 hours
Image:Beef_short_ribs_rub_7_hours.jpg|After 7 hours
Image:Beef_short_ribs_rub_covered.jpg|Meat-side up, covered in the rub
Image:Beef_short_ribs.jpg|1.1kg of [[beef short ribs]], bone-side up
</gallery>
===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.
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<span class="review">
<span class="review">
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===Recipe review===
====Random recipe review====
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'''<span class="reviewTitle">Naughty, but nice</span>'''
''<span class="reviewTitle">Naughty, but nice</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5 </span>
 
<span class="reviewDesc">Thesee are great, but still quite an expensive meal in my opine.</span>
 
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>


<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5 </span> <span class="reviewDesc">Thesee are great, but still quite an expensive meal in my opine.</span> <span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]] ([[User talk:Chef|talk]])</span></span>


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