Barbecue beef short ribs: Difference between revisions
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* 2 tablespoons [[Tomato|tomato]] purée | * 2 tablespoons [[Tomato|tomato]] purée | ||
* 2 tablespoons [[Olive oil|olive oil]] | * 2 tablespoons [[Olive oil|olive oil]] | ||
* 2 tablespoons ruby [[port]] | |||
'''here's the [[Marinade|marinade]]''' | '''here's the [[Marinade|marinade]]''' | ||
* 4 tablespoons [[muscovado sugar]] | * 4 tablespoons [[muscovado sugar]] | ||
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{{RecipeMethod | {{RecipeMethod | ||
| | | 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 [[backing 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 | | 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) | | 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) | ||
| Line 58: | Line 60: | ||
| Carefully place the hot [[Ribs|ribs]] in the centre of the [[Foil|foil]] and fold over so you have a sealed parcel | | 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 | | 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 | |||
| Remove and rest for at least 15 minutes | |||
}} | }} | ||
===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. 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! | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Beef recipes]] | [[Category:Beef recipes]] | ||
Revision as of 13:51, 31 December 2014
This recipe needs advance preparation!
| Barbecue beef short ribs | |
|---|---|
 |
| Servings: | Serves 4 |
| Ready in: | 7 hours 20 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 7 hours |
| Difficulty: | 
|
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
- 2 tablespoons ruby port
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
- 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 backing foil 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
- 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 for another 40 minutes
- 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. 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!