Barbecue beef short ribs: Difference between revisions

|title=Barbecue beef short ribs recipe Beef recipe

|keywords=Barbecue beef short ribs recipe Beef recipes from The cook's Wiki

|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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|Servings = Serves 4

  |TotalTime = 7 hours 20 minutes

  |CookTime = 7 hours

  |Image = [[Image:Barbecue beef short ribs recipe.jpg|300px|alt=Electus]]

[[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.

This recipe takes almost 7 hours to cook, so make sure that you allow enough time!

Ask your butcher for '[[Beef|beef]] short [[Ribs|ribs]] from the plate', 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'.

| A 4 bone rack of [[Beef|beef]] short [[Ribs|ribs]] 'from the plate' (about 2kg)

* 1 [[Oxo cube]], crumbled

* Pre-heat the [[Oven|oven]] to 120° C (250° F - gas &frac12;)

| 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 [[baking 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

| 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)

| Paint the [[Marinade|marinade]] all over the [[Foil|foil]] with a silicone [[Brush|brush]]

| 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

| 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

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!