I absolutely love the meat from Short Ribs, with the perfect combination of the most flavourful beef, fat and texture.  Short Ribs can be slow-cooked on the bone with a punchy rub, until the meat is juicy, succulent and tender.  They make a dramatic burger when you place a rib between the bun, and then extract the bone from the fall-apart meat.

If you haven’t got time for slow-cooking, then our gourmet burgers this week are made with 50% short rib and 50% chuck steak and seasoned with salt and pepper.

The short ribs can be slow-cooked in advance, and then finished under the grill or on the BBQ.  The actual preparation is simple and quick, and you can leave them slow cooking during the day.  You can go traditional, with a marinade of something like mustard, horseradish or red wine, or if you are feeling more exotic, you can try Asian or Mexican – as this cut is greatly appreciated in most countries.  Great British Chefs have some superb recipes for Beef Short Rib, or see below for a short rib burger.  I would recommend sauces and pickles from the Real Jam and Chutney Company, with their hot smoked tomato relish and cucumber pickle being essential during the summer BBQ season.

 

Oven Method:

Salt and pepper the bone-in beef short ribs and smear with mustard.  Sear in a hot baking dish on all sides until browned. Lay the beef (bone side down) in a baking dish, snuggle the ribs close together, cover tightly with aluminum foil, and cook in the oven.

Bake bone-in short ribs at 135°C (275 °F, Gas mark 1) for 5 hours.  After 4 ½ hours check to see if the meat is tender and falling off the bone, but most ovens need 5 hours, or until the internal temp is 95°C.

You can do this on the Big Green Egg BBQ, giving a wonderful smoky flavour.

Make sure to load up on burger accompaniments with sauces and garnishes.  The Isle of Wight beefsteak tomatoes are perfect, along with Garlic Mayonnaise, hot smoked tomato relish and onion marmalade.

 

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