Some recipes are all about showing off. This isn't one of them.
Beef short ribs are proof that the best food often comes from a little patience rather than a long list of ingredients. A good rub, steady British charcoal and a few unhurried hours are all it takes to turn a tough cut into something beautifully rich, tender and packed with flavour. Light the fire, settle in and let the charcoal do what it does best.
Serves : 4
Prep Time : 10 minutes
Cook Time : Approx 4 hours
Desired Temp : Approx 95 - 98'c
Rest: 30 mins or as long as you can resist
Ingredients
- 1.4kg Jacobs Ladder of Short Ribs (4 Bones)
- 1 Table Spoon of Salt
- Vegetable Oil
- 300ml of water or beef stock
Method
STEP 1 : Firstly, set your barbecue to cook indirectly and load two generous piles of charcoal, 1.5kg each side ,given this is a longer cook. Light the barbecue and leave it to settle, two zone cook style (hot and cooler).
STEP 2 : Once the charcoal has taken, adjust the lower vent to just open so that only a small amount of air can flow through. Season the ribs with vegetable oil and salt, then lay the portions directly onto the hot side of the barbecue for some direct searing..
STEP 3 : Take your time in caramelising the short ribs, spending a good 10 minutes or so turning and searing the meat. Turn every 1-2 minutes too avoid burning.
STEP 4 : Once you have the delicious colour, lay the ribs into a casserole dish and place onto the indirect part of the grill. Pour in the water or stock and either place on the tight fitting lid or wrap in tin foil.
STEP 5 : Place the lid on the barbecue, and aim for a temperature at circa 120/130c.
STEP 6 : Cook the short ribs for 4 1/2 hours but keep an eye on temperatures, as you want to stop at 95-98’c. Always cook to temperature, not time. Once cooked, remove from the barbecue and leave to rest for 30 minutes, or as log as you can resist!
STEP 7 : At this stage you can either flake up the short ribs and serve as pulled or simply serve as barbecue short rib portions.
This dish is so simple, yet delicious and tender. This is about the fundamentals of cooking, you can personalise and flavour up this recipe any way you like.
