Barbecue beef short ribs: Difference between revisions

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|title=Barbecue beef short ribs recipe Beef recipe
|title=Barbecue beef short ribs a beef recipe  
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|keywords=Barbecue beef short ribs recipe Beef recipes from The cook's Wiki
|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 &quot;Daisy Mays barbecue Ribs&quot; from Jamie's great &quot;..
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|description=Everyone has tried pork spare ribs, well this is the man-sized version - I have adapted Jamie Oliver's &quot;Daisy Mays barbecue Ribs&quot; from Jamie's great &quot;
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<div class="right_imgs" style="float: right; width: 320px;">
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 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'.
 
{{recipesummary
{{recipesummary
|Servings = Serves 4
|TotalCalories = 378
|PortionCalories = 94
|DatePublished=18th January 2013
|Author=Chef
|Servings = Serves 4
  |Difficulty = 3
  |Difficulty = 3
  |TotalTime = 7 hours 20 minutes
  |TotalTime = 8 hours 20 minutes
  |PrepTime = 20 minutes
  |PrepTime = 20 minutes
  |CookTime = 7 hours
  |CookTime = 8 hours
  |Image = [[Image:Barbecue beef short ribs recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Barbecue beef short ribs recipe.jpg|thumb|middle|none|alt=Electus]]
}}
}}
[[Image:Beef_short_ribs_rub_covered.jpg|thumb|300px|right|Meat-side up, covered in the rub]]
</table>
[[Image:Beef_short_ribs.jpg|thumb|300px|right|1.1kg of [[beef short ribs]], bone-side up]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
</div>
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
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.
 
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</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>


This recipe takes almost 7 hours to cook, so make sure that you allow enough time!
<span class="reviewDesc">Thesee are great, but still quite an expensive meal in my opine.</span>


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'.
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
===Ingredients===
</tr></td>
</table>
{{RecipeIngredients
{{RecipeIngredients
| A 4 bone rack of [[beef short ribs]] 'from the plate' (about 2kg)
| A halved 4 bone rack of [[beef short ribs]] 'from the plate', (about 1kg)
| 5 tablespoons [[American squeezy mustard]]
| 5 tablespoons [[American squeezy mustard]]
}}
}}
Line 49: Line 65:


===[[Mise en place]]===
===[[Mise en place]]===
* Pre-heat the [[Oven|oven]] to 120° C (250° F - gas &frac12;)
* Preheat the [[Oven|oven]] to 120° C (250° F - gas &frac12;)
<gallery widths=250px heights=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.
| 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 5 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.
| When the 5 hours is almost up, gently heat the [[Marinade|marinade]] ingredients in a small pan, stirring until you have a liquid mix
| 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 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)
| Gently heat the [[Marinade|marinade]] ingredients in a small pan, stirring until you have a liquid mix.
| Paint the [[Marinade|marinade]] all over the [[Foil|foil]] with a silicone [[Brush|brush]]
| 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).
| Carefully place the hot [[Ribs|ribs]] in the centre of the [[Foil|foil]] and fold over so you have a sealed parcel
| Put the ribs in the foil, bone-side up and paint the [[Marinade|marinade]] all over with a silicone [[Brush|brush]]. 
| Wrap in another sheet of [[Foil|foil]] and put back in the [[roasting tray]] for a further hour, bone side up
| Fold the foil over so you have a sealed parcel.
| 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
| Wrap in the second sheet of [[Foil|foil]] and put back in the [[roasting tray]] for a further hour.
| Remove and rest for at least 15 minutes before serving
| 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.
}}
}}


===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, we'll have one half for New Years Eve and freeze the other.  I suspect there will still be left-overs!
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!
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[[Category:Baked or roasted]]
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<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/beefshortribs|#beefshortribs]] [[Special:Search/barbecuebeefshortribs|#barbecuebeefshortribs]] [[Special:Search/marinade|#marinade]] [[Special:Search/roast|#roast]] [[Special:Search/argentineribs|#argentineribs]] [[Special:Search/roastingtray|#roastingtray]] [[Special:Search/porkspareribs|#porkspareribs]] [[Special:Search/butter|#butter]] [[Special:Search/ribs|#ribs]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/chillipowder|#chillipowder]]
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Latest revision as of 17:30, 6 May 2025

This recipe requires preparation in advance!

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 "America book" (ISBN 0718154762). We had similar ribs to this at Bodean's Barbecue Restaurant, by The Tower of London, after a Jack The Ripper walk with some great friends of ours.

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'.


Barbecue beef short ribs
Electus
Servings:Serves 4
Calories per serving:94
Ready in:8 hours 20 minutes
Prep. time:20 minutes
Cook time:8 hours
Difficulty:Difficult
Recipe author:Chef
First published:18th January 2013

Best recipe review

Naughty, but nice

4.8/5

Thesee are great, but still quite an expensive meal in my opine.

Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

there's the rub

here's the marinade

Mise en place

  • Preheat the oven to 120° C (250° F - gas ½)
  • After 8 hours

    After 8 hours

  • After 7 hours

    After 7 hours

  • Meat-side up, covered in the rub

    Meat-side up, covered in the rub

  • 1.1kg of beef short ribs, bone-side up

    1.1kg of beef short ribs, bone-side up

Method

  1. Make shallow criss-cross cuts on the meats side of the ribs.
  2. Mix the rub ingredients together in a bowl and mix well.
  3. Paint this all over the meat, getting it into all of the cuts and areas where your butcher has removed excess fat.
  4. 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.
  5. Pop the ribs in a lightly greased roasting tray, bone-side down, cover the tin with a layer of baking foil and roast for 6 hours.
  6. After 6 hours, remove the tin-foil covering, drain and reserve and refrigerate the juices, they make a wonderful chilli-beef dripping!
  7. Gently heat the marinade ingredients in a small pan, stirring until you have a liquid mix.
  8. Tear a few large sheets of really strong tin-foil (Bacofoil Classic is ideal as it's so thick and strong).
  9. Put the ribs in the foil, bone-side up and paint the marinade all over with a silicone brush.
  10. Fold the foil over so you have a sealed parcel.
  11. Wrap in the second sheet of foil and put back in the roasting tray for a further hour.
  12. 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 for another 40 minutes, basting often with the syrupy marinade.
  13. Remove and rest for at least 15 minutes before serving.


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!

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