Barbecue beef short ribs with black garlic and urfa chilli

These wonderfully smoky and aromatic short ribs need to be cooked a day in advance (and for four hours or more, too), then marinated for 24 hours and barbecued. You can take the meat off the bone, as here, for easy grilling and eating, but there’s nothing wrong with leaving the bones in, to give the dish that wholesome, rustic feel. Ideally, I’d serve these with a crisp lettuce salad and some roast potatoes. Serves four.

Ingredients:

  • 4 large beef short ribs (2.2kg in all)
  • 1 onion, peeled and quartered
  • Salt
  • 1 litre beef stock

For the marinade

  • 50g peeled black garlic
  • 20g harissa paste, homemade or shop-bought
  • 15g pomegranate molasses
  • 1 tbsp urfa chilli flakes (or other mild dried chilli flake)
  • 50g tinned tomatoes
  • 25ml whisky
  • 15ml red-wine vinegar
  • 1 tbsp maple syrup
  • ½ small onion, peeled and chopped

Instructions:

  1. Heat the oven to 140C/260F/gas mark ½.
  2. Put the ribs in a casserole for which you have a lid, and add the peeled onion, three-quarters of a teaspoon of salt and stock – the ribs need to be immersed in liquid, so add more stock or water, if need be.
  3. Put the pot on a medium-high heat, bring to a light simmer, cover and transfer to the oven. Cook for four to four and a half hours, until the meat is completely tender.
  4. Remove the cooked ribs from the stock (you can save the stock for use in soups or sauces), and pull off the meat in large chunks, removing and discarding the bones and any excess fat.
  5. While the beef is cooking, put the marinade ingredients in the small bowl of a food processor, add a teaspoon of salt and blitz to a very smooth paste.
  6. Transfer to a large, non-reactive bowl, add the meat and mix so it’s well coated. Cover and refrigerate overnight.
  7. The next day, heat the oven to 200C/390F/gas mark 6.
  8. Put a ridged griddle pan on a high heat and, when it starts to smoke, lay on the pieces of beef; you may have to do this in batches. (You can, of course, also cook the meat on a barbecue outdoors.)
  9. Grill for two minutes, turning regularly so the meat takes on colour and smoke on all sides, then transfer to a baking tray and place in the oven for about 12 minutes, until warmed right through.
  10. As always, leave the meat to rest for a few minutes before serving.

Enjoy your meal

 

(Recipe van Ottolenghi)

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