Barbecue beef short ribs: Difference between revisions
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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 | 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! | This recipe takes almost 7 hours to cook, so make sure that you allow enough time! | ||
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[[Category:North American recipes]] | [[Category:North American recipes]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
Revision as of 15:28, 20 July 2014
This recipe needs advance preparation!
| Barbecue beef short ribs | |
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| Servings: | Serves 4 |
| Ready in: | 7 hours 20 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 7 hours |
| Difficulty: | 
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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 almost 7 hours to cook, so make sure that you allow enough time!
Ask your butcher for 'beef short 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'.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- A 4 bone rack of beef short ribs 'from the plate' (about 2kg)
- 5 tablespoons American squeezy mustard
there's the rub
- 2 teaspoons chilli powder (or to taste)
- 4 tablespoons Spanish smoked paprika
- ½ tablespoon sea salt
- ½ tablespoon ground black pepper
- 2 tablespoons tomato purée
- 2 tablespoons olive oil
here's the marinade
- 4 tablespoons muscovado sugar
- 2 tablespoons good honey, warmed in the microwave for a few seconds to make it runny
- 1 tablespoon butter
- 1 Oxo cube, crumbled
- 2 tablespoons water
Mise en place
- Pre-heat the oven to 120° C (250° F - gas ½)
Method
- Rub the mustard all over the meat
- Add the rub ingredients to a bowl and mix really well
- Pour this over the mustard-covered meat and make sure that it is evenly covered
- Put the ribs in a roasting tray, bone-side down and roast for 5 hours
- When the 5 hours is almost up, gently heat the marinade ingredients in a small pan, stirring until you have a liquid mix
- Tear a large sheet of really strong tin-foil (Bacofoil Classic is ideal as it's so thick and strong)
- Paint the marinade all over the foil with a silicone brush
- Carefully place the hot ribs in the centre of the foil and fold over so you have a sealed parcel
- Wrap in another sheet of foil and put back in the roasting tray for a further hour, bone side up
- Remove the ribs from the oven and increase the heat to 140° C (257° F - gas 1)
- Unwrap the ribs and remove al of the foil, discarding any marinade and juices
- Place the ribs back in the roasting tray, bone side up and roast for another 40 minutes
- Remove and rest for at least 15 minutes