Tag Archives: ribs

Recipe: Braised beef short ribs with root vegetables and quince

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Recipe: Braised beef short ribs with root vegetables and quince

George Mendes

Ingredients

• 8 beef short ribs, bone in
• Sea salt to taste
• 2 tablespoons canola oil
• 1 onion, small, cut into 1/2 inch dice
• 2 ribs celery root, peeled, cut into 1/2 inch pieces
• 1 carrot, large, peeled, cut into 1/2 inch piece
• 1 parsnip, large, peeled, cut into 1/2 pieces
• 1/2 tablespoon coriander seed
• 1/2 tablespoon black peppercorns, crushed
• 2 tablespoons tomato paste
• 3 cups red wine
• 3 cups veal or beef stock
• 5 springs thyme
• 3 sprigs Italian flat leaf parsley
• 1 bay leaf, fresh
• Poached quince
• 2 quinces, fresh, peeled, halved, core removed
• 1 cup sugar
• 2 cups water
• 1/2 vanilla bean, split

Preparation

Preheat oven to 325 degrees F. Select a braising pan that will accommodate beef short ribs in single layer. Place pan over medium high heat on stove top. Pat dry the beef with absorbent towel. Season evenly with the sea salt. Add the canola oil to the hot pan. Sear the beef on all sides until well browned. Carefully remove from the pan and set aside.

Add all the vegetables, coriander seed, black peppercorns and the thyme, parsley and bay leaf (tied together with butchers twine). Season lightly with the sea salt. Lower the heat slightly and let cook until the vegetables are tender about 10 minutes. Add the tomato paste and cook another 2 minutes. Add the red wine, increase heat, and simmer until wine is reduced by half. Next, return the short ribs to the pan and then add the veal stock. Bring to a simmer, cover with lid or parchment paper and place in oven. Let cook for 3 hours or until meat falls off bone easily. Remove the beef from the pan and discard the bundle of herbs. Adjust the consistency of sauce to desire by reducing over medium heat. Serve the beef short ribs along with all the vegetables, sauce, and the poached quince (recipe follows).

For the poached quince: Combine the water with the sugar in a pot that accommodates quantity. Bring to a simmer to dissolve the sugar. Add the quince along with the vanilla bean halves, seeds scraped into the water. Bring to a simmer and let cook until quince is soft (pierce with tip of knife, should be no resistance). Remove from cooking liquid and slice into ¼ inch pieces. Serve with the beef short ribs.

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Barbecue recipes from the spanish chef himself

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BILL’S BARBECUE RECIPES FOR PORK RIBS

When Sheila and I do barbecue spare ribs, which is a least once per month right through the year, we use a whole slab, but you can use any size cut you wish, dependant on how many people you are catering for. We use a whole slab because our barbecue is usually for at least 15 people.

1. Start by giving the ribs a generous rub with salt and pepper then rub in some sweet soy sauce – we use Heinz. Sprinkle with oregano and rosemary.
2. Line a baking tray suitable for the size of your ribs and cover with aluminium foil, taking care that the foil comes up all four sides of the tray. add a glass of water to the tray and lay the ribs on the tray. Cover with another sheet of aluminium foil and crimp the sides to the base cover to make a fairly good seal.
3. Pre-heat the oven to 170 degrees c. and bake the ribs for 2 and half hours. The ribs should now be poking out of the meat and the meat will be so tender that it falls off the bone when you poke it – so don’t poke it!. Coat the meat with your favourite barbecue Sauce- we use Hunts Honey & Mustard Barbecue Sauce.
4. Return to the oven for about 30 minutes and serve either hot or cold.

Tangy Beef Ribs

As an alternative to Bill’s special ribs, try this recipe. Ribs make an ideal finger food, so make sure you have plenty of napkins available. In all barbecue recipes, marinating is the key-point in all rib cooking. They need long marinating to ensure a tender meat that simply falls of the bone.

Ingredients:
• 1 kg of beef ribs
• 1/2 cup tomato sauce
• 2 tablespoons Worcestershire
• 2 tablespoons soft brown sugar
• 1 teaspoon paprika
• 1/4 teaspoon chilli powder
• 1 clove garlic, crushed

Preparation

1. Chop the ribs into individual serving pieces, if necessary. Bring a large pan of water to the boil. Cook the ribs in boiling water for 5 minutes then drain.
2. Combine the tomato sauce, Worcestershire sauce, sugar, paprika, chilli powder and garlic in a large bowl and mix well. Add the ribs to the sauce. Cover and marinate, in the refrigerator, for several hours or overnight preferably. Prepare and heat the barbecue 1 hour before cooking.
3. Cook the ribs on a hot lightly greased barbecue grill or flatplate for 10-15 minutes, brushing frequently with marinade, or until the ribs are well browned and cooked through. Serve with barbecued vegetables or slices of grilled fresh pineapple.

barbecue

Burger with the Works

The ultimate burger. Sometimes called the allday breakfast, this burger will keep you going all day. It is virtually a ‘Full English Breakfast’ in a bun. I have to admit, this is my favourite burger in all our barbecue Recipes

Ingredients:
• 750g lean beef mince
• 1 onion, finely chopped
• 1 egg
• 1/2 cup fresh breadcrumbs
• 2 tablespoons tomato sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons of chopped fresh parsley
• salt and cracked pepper to taste
• 3 large onions
• 30g butter
• 6 slices of cheddar cheese (not the processed type)
• 6 eggs extra
• 6 rashers (at least) of lean bacon
• 6 large hamburger buns, lightly toasted
• 6 lettuce leaves
• 2 tomatoes, thinly sliced
• 6 large slices of beetroot, drained
• 6 pineapple rings, drained
• tomato sauce

Preparation

1. Prepare and heat the barbecue. Combine the mince, onion, egg, breadcrumbs, tomato paste, Worcestershire sauce, parsley, salt and pepper in a large bowl. Mix with your hands until combined.
2. Divide mixture into six portions. Shape each portion into round patties 1.5cm thick. Cover and set aside.
3. Slice the onion into thin rings. Heat the butter on a hot barbecue flatplate. Cook the onions, turning often until well browned. Move the onions towards the outer edge of the flatplate to keep warm. Brush barbecue grill or flatplate liberally with oil. Cook the meat patties for 3-4 minutes on each side, or until browned and cooked through. Move them to a cooler part of the barbecue or transfer to a plate and keep warm. Place a slice of cheese on top of each burger. The heat from the burger will be enough to partially melt the cheese.
4. Heat a small amount of butter in a large frying pan. Fry the eggs and bacon until the eggs cooked through and the bacon is golden and crisp. Remove from the heat.
5. To assemble the burgers: Place toasted bun bases on individual serving plates. Top each on with lettuce, tomato, beetroot, and pineapple. Place cooked burger on top, followed by cooked onions, egg, bacon and tomato sauce. Place remaining bun halves on top.


Bill & Sheila’s Barbecue

Tips to Making the Best Barbecue Pork Ribs.

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Tips to Making the Best Barbecue Pork Ribs.

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1. Purchase ribs that are evenly covered in meat. In other words, don’t buy a slab that is fatty on one end and fleshy on the other. Avoid slabs that have exposed bones!

2. Allow for one pound of ribs per guest. This is a generous helping but for more impressive appetites, make it two!

3. When preparing the meat for the barbecue, make sure you remove the membrane on the underside of the ribs with a sharp knife. If you don’t it blocks the flavor intake.

Barbecue marinades and rubs

4. Always marinate your ribs in the refrigerator, not at room temperature before barbecue.

5. Don’t even think about boiling those ribs! Above all else, boiling the meat causes it to lose all its flavor. If you just have to pre-cook your ribs before slapping them on the cooking grate, try steaming your slabs instead as this will help lock the flavor in.

6. Before placing your ribs on the barbecue grill or smoking, make sure you coat the metal with a generous helping of oil.

7. Barbecue demands constant attention! As soon as it goes on your grate, stay close by and keep an eye on it. Watch the cooking temperature and avoid going above 250 degrees Fahrenheit — the best ribs are cooked slowly over indirect heat for about five hours.

8. Put down that fork! Always use tongs to handle your meat once it’s on the grate. Why pierce the meat and let the flavor ooze out if you don’t have to?

9. If you’re going to baste during cooking stay away from anything with sugar in it. Your best bet is to use vinegar and/or water-based products only.

10. Only lay on the barbecue sauce in the last 20-30 minutes of cooking. Any sooner than that and the heat will cause the sauce to caramelize and burn your meat.

11. Let the ribs cool for 10-15 minutes before you serve them up. This is just a courtesy — you don’t want to singe your guests’ mouths with smoking hot sauce! You could lose some barbecue friends.

Bill & Sheila’s Barbecue