Sunday 1 August 2010

July 2010 - Smoky Texan Short Ribs

Wow, another month as been and gone, it really is incredible how fast this year is passing by. It feels like I only started this blog yesterday.

I was interested in making the Spinach, brie and mushroom freeform pie. However since I had planned on making the creamy chicken, pea and bacon pies from the 2009 issue I didn't want to have two pies in a row.

The next recipe that I considered making was Justin North's Beef braised in stout with winter mushrooms and crushed potatoes. This sounded like a really good recipe which involved marinading the beef overnight in stout and various other ingredients. However I had made a couple of, non-blog  related, casseroles so thought I would try something different.

Finally I decided to make Adrian Richardson's Smoky Texan Short Ribs. These were really nice, although I was feeling a bit under the weather when I ate them so I didn't enjoy them as much as I may have if I was feeling ship shape. These were easy to make and I got some of the biggest and meatiest ribs from my local butcher. I think that I could have trimmed them a bit but they were great as they were.

Smoky Texan Short Ribs

Serves 6

  • 3 onions, roughly chopped
  • 6 garlic cloves, roughly chopped
  • 4 small red chillies, deseeded, roughly chopped
  • 1/2 firmly packed cup (110 g) brown sugar
  • 2 tbsp smoked paprika 
  • 2 tbsp ground ginger
  • 1/4 c (60 ml) soy sauce
  • 1/4 c chopped coriander leaves 
  • 2 cups (500 ml) red wine
  • 1/4 c (60 ml) extra virgin olive oil 
  • 1/4 c (60 ml) sherry vinegar or red wine vinegar 
  • 2.5 kg beef short ribs cut across the bone into 10 cm pieces
  • Place all ingredients except ribs in a processor with 1 tbsp each of salt and pepper. Pulse to combine. 
  • Arrange ribs in a large shallow container and pour marinade over turning to evenly coat. 
  • Cover and marinate for up to 48 hours (I didn't 36 hours) 
  • Preheat oven to 160 C. 
  • Transfer ribs to roasting pan and cover with foil. 
  • Bake 1 1/2 to 2 hours basting with marinade every 20 minutes. 
  • Remove from oven and allow to cool. (This can be done up to 4 days ahead)
  • Preheat bbq or chargrill to medium-high and grill ribs for 3 minutes each side or until sticky and warmed though. 


    1. Oh well these sound delicious! I am sure I would eat far too much of this in one sitting;)

    2. YUM! I love ribs... I'll have to give them a good. How meaty are those ribs!

    3. The leftovers tasted great. These would be wonderful done in a weber bbq.

      Shellie, I have never seen ribs with some much meat on them. I just love my butcher. :)