Barbecued beef short ribs

Barbecued beef short ribs

By
From
Meat
Serves
6
Photographer
Dean Cambray

When it comes to spare ribs, don’t just think of pork. Beef short ribs are brilliant! They do need a fair amount of marinating and pre-cooking, but to my mind, nothing beats the smoky charred flavour they get from the barbecue, or the caveman satisfaction of chewing on a juicy bone.

Ingredients

Quantity Ingredient
2.5kg beef short ribs, cut into 10 cm lengths

Spicy marinade

Quantity Ingredient
3 onions, roughly chopped
6 garlic cloves, roughly chopped
4 small red chillies, seeded and roughly chopped
1/2 cup brown sugar
2 tablespoons smoked paprika
2 tablespoons ground ginger
1/4 cup soy sauce
1/4 cup parsley, chopped
2 cups red wine
1/4 cup extra-virgin olive oil
1/4 cup sherry vinegar
1 tablespoon salt
1 tablespoon freshly ground black pepper

Method

  1. To make the marinade, combine all the ingredients in a food processor and pulse to form a paste.
  2. Arrange the ribs in a large shallow container. Pour on the marinade and use your hands to toss well so the ribs are evenly coated. Cover with plastic wrap and leave to marinate in the refrigerator for up to 48 hours, but at least overnight.
  3. Preheat the oven to 160ºC. Transfer the ribs to a large roasting tin and cover with aluminium foil. Bake for 40 minutes, basting with the marinade every 10 minutes or so. Remove from the oven and leave to cool. You can prepare the ribs to this stage up to 4 days ahead of time.
  4. When ready to cook, preheat your barbecue to medium–high. Barbecue the ribs until warmed through and caramelised to a sticky dark brown, around 3 minutes on each side. Baste with the marinade frequently.
Tags:
Meat
Adrian
Richardson
La
Luna
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