Beef Short Ribs
Photography Josh Griggs.
These meltingly tender, full-flavoured beef ribs are the stars on our barbecue. The ribs first need to be slow-cooked in the oven, then doused in tangy barbecue sauce and finished on the grill to transform them into sticky, smoky deliciousness. You can start this two days ahead.
Makes: 6 Ribs
INGREDIENTS
RUB
2 teaspoons sea salt
1 tablespoon brown sugar
1 teaspoon each ground cumin and paprika
½ teaspoon each ground coriander and chilli
RIBS
1.5 kilograms beef short ribs, or 6 ribs (see Cook’s note)
2 tablespoons red wine vinegar
GLAZE
2 tablespoons American mustard
2 tablespoons tomato paste
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons melted butter
1/3 cup brown sugar
2 cloves garlic, crushed
¼-½ teaspoon chilli powder, to taste
½ teaspoon sea salt
METHOD
Preheat the oven to 150°C regular bake.
RUB: Put the ingredients in a bowl and rub together with your fingertips to combine well.
RIBS: Cut the ribs into single pieces and place bone side down in a baking dish. Sprinkle the rub over the meat, then rub onto all sides. Drizzle the vinegar over the top.
Cover tightly with foil and bake for 2½-3 hours, or until the meat is very tender. Take care when handling the ribs as the meat will have shrunk away from the bone and can easily fall off while hot.
Cool the ribs in the dish. If cooking ahead, cover and refrigerate the ribs. Remove from the fridge 2 hours before grilling.
GLAZE: Combine all the ingredients in a saucepan and bring to the boil. Simmer for 2 minutes, then transfer to a bowl. This can be done ahead of time, just rewarm before using.
TO COOK: Preheat the barbecue to low.
Scrape the fat off the ribs and brush the meat with a thin layer of glaze. Place on the bars of the grill and cook, turning and glazing every 5 minutes, until the meat is hot all the way through. Don’t let the glaze catch and burn.
Place on a serving platter and serve with American mustard and crusty bread.
COOK’S NOTE: I buy the ribs according to how many I’m allowing for each person rather than by weight.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.