Baby back ribs

Baby back ribs

By
From
More Home Comforts
Serves
4
Photographer
Peter Cassidy

I don’t really like the phrase ‘signature dish’, but if we had one in the restaurant this would be it. It’s a favourite both of the chefs who cook it and the guests who eat it. Pearl barley replaces the rice in this, and we make a purée of parsley or, when in season, wild garlic, which we fold through the ‘risotto’ to give it a beautiful rich colour and distinct flavour.

Ingredients

Quantity Ingredient

For the braised cheeks

Quantity Ingredient
2 beef cheeks, fully trimmed
2 garlic cloves, crushed
1 bay leaf
1 small bunch thyme
500ml strong full-flavoured ale
2 tablespoons vegetable oil
2 litres beef stock
sea salt
freshly ground black pepper
1 beef stock cube

For the garnish

Quantity Ingredient
2 small white onions, peeled and halved
500ml strong full-flavoured ale
4 sticks salsify, washed
1 lemon, halved
50g butter

For the risotto

Quantity Ingredient
2 garlic cloves, lightly crushed
200g pearl barley, soaked in cold water for 1 hour, then drained
1 litre hot chicken stock
100g flat-leaf parsley, roughly chopped
100ml double cream
25g parmesan cheese, finely grated
sea salt
freshly ground black pepper

Method

  1. Put the beef cheeks into a large bowl, add the garlic, bay leaf and thyme, and pour the beer over the top. Cover and place in the fridge to marinate for at least 6 hours, if not overnight.
  2. Preheat the oven to 150°C.
  3. Lift the cheeks out of the marinade and cut them in half. Heat an ovenproof casserole dish until hot, add the vegetable oil and the cheeks, and fry on each side until dark, brown. Pour in the reserved marinade and the beef stock, and bring to a simmer. Cover with foil, then place in the oven and braise gently for 6 hours until the cheeks are very tender and the liquid has reduced and thickened – this is a great one for the slow cooker, set on low for 12 hours or overnight.
  4. Lift the cheeks out of the sauce and set aside, then return the casserole dish to a medium heat and bring the sauce to the boil. Cook until the sauce has thickened enough to coat the back of a spoon, then season well with salt and pepper. Return the beef cheeks to the thickened sauce and keep warm until ready to serve.
  5. To make the garnish, put the onions and beer into a small saucepan, bring to the boil, then simmer gently for 45 minutes until the onions are tender all the way through. Leave to cool in the beer while you prepare the salsify.
  6. Peel the salsify and cut into batons 5cm long, one at a time, then drop straight away into a bowl of cold water with the lemon halves in it. Put a pan of water on to boil, add the salsify and a squeeze of lemon juice from the bowl and simmer for 8–10 minutes until just tender – you can check with the tip of a knife. Drain and set aside until ready to serve.
  7. To make the risotto, put the garlic and barley, and enough hot chicken stock to just cover the barley, into a saucepan and bring to a simmer. Cook for 10–12 minutes until the barley is tender.
  8. While the barley cooks, put the parsley and 125ml of chicken stock into a blender and blitz to a very fine purée – this will take a good while. Add the parsley purée to the cooked barley, then add the cream and Parmesan, and heat through. Check the seasoning, then remove from the heat – you want to keep it green.
  9. Heat a frying pan until hot and add the butter. When it’s foaming, add the halved onions and fry until just golden brown, then add the salsify and fry until browned.
  10. Spoon some of the barley risotto into the centre of each plate. Place a beef cheek in the middle of the risotto, then separate out the petals of the onions and scatter a few around. Add the salsify around the edge, then crumble a tiny bit of beef stock cube on top of the beef cheek.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again