BEEF SHORT RIBS

SERVES: 3
COOKING TIME: 6+ HOURS

Perfectly tender beef short ribs, seasoned to perfection and paired with a zesty horseradish sauce.

INGREDIENTS

BEEF SHORT RIBS

  • 2 pieces bone-in beef short ribs
  • 2 tablespoons fresh cracked pepper, or to taste
  • 2 tablespoons salt, or to taste

HORSERADISH SAUCE

  • 25ml prepared horseradish sauce
  • 1 spring onion, chopped
  • 2 tablespoons fresh cracked pepper, or to taste
  • 2 cloves chopped garlic
  • 2 tablespoons salt, or to taste
  • 1 tablespoon red wine vinegar
  • 50ml sour cream

OPTIONAL, FOR COOKING PROCESS

  • red wine
  • beef stock
  • aromatic herbs

INSTRUCTIONS

  1. Set up your Kamado Joe to 120°C and indirect cooking, with 2-4 chunks of oak wood.
  2. Place a disposable aluminium pan under the expected rib positions and fill with red wine, beef stock, and some aromatic herbs. If not available, fill with water, as the ribs can dry out.
  1. Remove the fat cap from the short ribs using a fillet knife or your sharpest knife, taking care not to remove meat.
  1. Season liberally with salt and fresh cracked pepper.
  1. Do not remove the membrane from the bottom of the ribs like you would with pork ribs. They can fall apart if you do.
  2. Place seasoned ribs on the rack on top of the drip pan and position a thermometer into the deepest, centre portion of the meat, taking care to avoid placing it near any bone.
  1. Cook until ribs reach an internal temperature of 95°C, then wrap in three layers of aluminium foil, wrap in some beach blankets, and hold in a cooler for one hour.
  2. Combine all sauce ingredients at least one hour before serving. The sauce will keep in the refrigerator for up to 2 weeks.
  3. Unwrap the ribs, slice, and serve with the prepared horseradish sauce. Enjoy!