SHORT RIBS WITH CORN SALAD
Serves six
- 2 kg EMH beef short ribs
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp paprika
- 1 tsp chilli powder
- 0.5 tsp ground cumin
- 0.5 tsp ground ginger
- 4 tbsp extra virgin olive oil
- 2 tsp hot mustard
- 3 tsp brown sugar
- salt
- freshly ground black pepper
- BBQ sauce (for glazing the ribs)
salad:
- 2 corn cobs
- 1 small Romanesco cauliflower
- 250 g cherry tomatoes
- 2 tbsp mayonnaise
- 4 tbsp plain yoghurt
- 2 garlic cloves
- lemon juice
- salt
- freshly ground black pepper
Mix all the spices together. Massage the spice rub thoroughly into all the rib pieces and refrigerate for at least 24 hours. Remove the ribs from the fridge at least 30 minutes before cooking to bring to room temperature. Place in a roasting dish, pour a little water into the bottom, cover tightly with baking paper and foil, and cook in a preheated 160 C oven for 4 hours or until the ribs are tender. Remove the foil, brush the ribs with your favourite BBQ sauce and place briefly under the grill.
For the salad, boil the corn cobs in salted water for 10 minutes, cool and slice the kernels off with a sharp knife. Break the Romanesco into florets and blanch in hot water. Halve the cherry tomatoes. Toss everything into a large bowl. Peel and grate the garlic cloves, mix with the mayonnaise, yoghurt and lemon juice. Season with salt and pepper. Just before serving, toss the salad with the dressing and serve alongside the ribs.
ASIAN-STYLE BEEF SHORT RIBS
Serves four
- 1.5 kg EMH beef short ribs
- rapeseed oil
- salt
- freshly ground black pepper
- 2 large onions
- 4 garlic cloves
- 50 ml soy sauce
- 3 tbsp black bean sauce
- 50 ml rice vinegar
- 50 ml Shaoxing wine
- 2-3 tbsp palm sugar
- 2-3 star anise
- chilli flakes (to taste)
- vegetable stock
Peel and slice the onions and garlic. Separate the short rib slab into individual ribs. Heat a little oil in a pan and sear the ribs until golden on all sides. Season with salt and pepper, then transfer to a snug-fitting casserole or roasting dish. Pour off the excess fat from the pan, lightly fry the onion and garlic. Add the soy sauce, black bean sauce, rice vinegar, wine, sugar, star anise and chilli flakes. Once the sugar has dissolved, pour everything over the ribs and add enough hot vegetable stock to almost cover them. Seal with a lid, or tightly with baking paper and foil. Cook in a preheated 160 C oven for 2.5–3 hours, or until the meat falls off the bone. Serve with steamed rice and broccoli, if desired.
