This recipe was first published in Taste magazine.
Follow Taste on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Beef short ribs
Smoked-bone sauce
Beef rub
Beef spritz
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.
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).
Note
