Ribs 'n' pickle

Ribs 'n' pickle

By
From
Hungry For That
Serves
2
Photographer
Lauren Bamford

My son’s favourite beef cut is the short rib. He likes it when I roast it but prefers it sliced super thinly and quickly barbecued. The rib has a good amount of meat and fat. Give it a good charring and be sure to rest the meat. Once grilled, the excess fat can easily be cut off and discarded.

Ingredients

Quantity Ingredient
3-4 short rib strips, cut 1.5 cm thick, (see recipe note)
sea salt

Quick pickled onions

Quantity Ingredient
440g white sugar
625ml white vinegar
1 tablespoon salt
3 red onions, halved

Method

  1. For the quick pickled onions, combine the sugar, vinegar and salt in a small saucepan over a medium heat. Bring to a simmer and cook, stirring to dissolve the sugar, for 5 minutes. Remove from the heat and let cool.
  2. Put the onions in a sterilised sealable jar. It doesn’t have to be a pickle jar, but it does need to be airtight. Pour in the liquid and refrigerate overnight. These pickles will be ready to roll the next day.
  3. To prepare the short ribs, preheat a barbecue or frying pan to medium–high. If cooking over charcoal, allow the fire to die down a bit to avoid flare-ups. Rub the ribs with a good pinch of sea salt, and cook for 7–8 minutes on each side, or until the ribs are nicely browned with some charred areas. Remove from the heat and rest for 5 minutes.
  4. To finish, thinly slice the pickled onions and scatter over the short ribs. Spoon over some of the pickle juice and serve.

Note

  • Get your butcher to slice the ribs up on the band saw.
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