Recipe

Beef short ribs with smoked-bone sauce

卢卡·维拉里和月光的瑞安·克拉克莎尔小姐e the ultimate beef short ribs recipe. Slow cooked to perfection and served with a smoked-bone sauce, these ribs are a meat lover's dream

Jan 10, 2017 4:28am
By Luca Villari
  • 10 hrs cooking
  • Serves 6
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This recipe was first published inTaste magazine.
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Ingredients

Beef short ribs
  • 1 rack beef short ribs, approximately 2.4kg, at room temperature (see recipe tip)
  • olive oil
Smoked-bone sauce
  • olive oil
  • 1 shallot, finely diced
  • 1 clove garlic, finely chopped
  • 400 millilitre red wine
  • 400 millilitre quality beef stock (see recipe tip)
Beef rub
  • 1/4 cup flaky salt
  • 1/4 cup New York cut pepper (or use coarsely ground black pepper)
  • 1 tablespoon truffle salt
  • 1 tablespoon porcini powder
Beef spritz
  • 1/2 cup rice bran oil
  • 1/2 cup apple cider vinegar
  • 1 1/2 teaspoon Worcestershire sauce

Method

  • 1
    Bring barbecue up to 140°C. Place a pan of water in the bottom of barbecue.
  • 2
    For smoked-bone sauce, heat a dash of olive oil in a saucepan over medium heat, sauté shallots until softened, add garlic and cook for a few minutes, stirring occasionally.
  • 3
    Increase heat, add wine and simmer until reduced by half. Add stock and bring to boil. Strain, lower heat and simmer until sticky. Season to taste. Set aside.
  • 4
    Combine beef rub ingredients in a bowl. Place beef spritz ingredients in a spray bottle and shake.
  • 5
    Coat ribs with oil, then cover with 4-5 heaped Tbsp of beef rub. Place meat inside barbecue (temperature should settle to 135°C). After 1 ½ hours check ribs and spritz. Return to barbecue for another 1 ½ hours, spritzing now and then.
  • 6
    Remove ribs once you are happy with colour and smoking. Spritz ribs, wrap tightly with foil and return to barbecue for around 5 hours, for a total of about 8 hours' cooking time (this does vary).
  • 7
    Check meat with a food thermometer to ensure it has reached 94°C. Remove and rest for 1-1 ½ hours (try putting it in the chilly bin). Serve with warmed smoked-bone sauce.

Notes

When buying beef short ribs, you want all four ribs, not the little ones. Ask your butcher for the whole plate. Use good-quality charcoal or whole wood in your barbecue. For this recipe, trying using a hardwood such as pohutukawa. - We make our own smoked-bone sauce (for ribs) by smoking then roasting beef bones and making a stock. But we've given a shorter recipe here (or just reduce a good beef stock until sticky).

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