Brined, braised and glazed, beef shortribs
Lately we had the kind of cold that gets to your bones. I can’t motivate myself at all to go out for a run and I can’t stop thinking about warm, slow cooked melt in your mouth food. I ordered some beef short ribs from the Black Pig Butchers and couldn’t wait to pick them up and start cooking.
I wanted fall apart but not by being over cooked ribs and decided to brine them, cook them overnight and finish them off the following day. It seems like a lot of cooking but this is a recipe where patience goes a long way and it is a dish that mainly looks after itself during the cooking.
Slow cooked, glazed short ribs
preparation time 5 minutes
cooking time 12-24 hours marinating + 9 hours + 30 minutes
oven 120C or 250F later 225C or 440F
- 4 short ribs cut in half
- 1 l or 5 cups of water
- 1/2 dl salt
- 1 dl molasses
- 5 garlic cloves
- 5 fresh bay leaves
Braising the ribs
- 5 dl or 2 1/2 cup beef stock
- peeled, sliced ginger
- 1 tbsp molasses
- 1 tbsp Shaoxing rice wine
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tbsp hot sauce
- 1 dl or 1/2 cup raw cane sugar
- 5 crushed garlic cloves
- 2 tbsp grated ginger
- 2 dl or 1 cup Bourbon dark ale, or a stout
- 1 tbsp rice wine vinegar
- 2 tbsp soy sauce
If you can brine the meat over night do so, I brined the ribs for 6 hours and that worked as well. Place the water in a pan and heat with the molasses and salt.Crush the garlic cloves gently and add along with the bay leaves. Let it cool and pour over the ribs.
Cover with cling film and let stand in the fridge.
For the braising, add the beef stock and remaining ingredients in an oven proof dish with a sealed lid. Dissolve the ingredients and add the ribs. I added the brined garlic cloves as well. Place in the oven with the lid on and leave for 9 hours. Don’t open the oven door to have a peak, just let it cook low and slow and the meat should be super tender.
Cooked beef shor tribs
Gently remove the ribs and cling film them individually. Remove the top layer of fat if you wish, when cooled you can separate the fat with the layer of meat that is nestled in there. Let the cling filmed meat cool and place in the fridge, this will help keep the shape of the meat.
Skim the fat off the liquid and add the ingredients for the glaze. I had a bottle of Bourbon dark ale that I thought would be interesting and add depth of flavour.
Innis and Gunn Bourbon dark ale
Bring everything to a boil and let it boil until it is reduced by half, it should take about 25 minutes. Taste and see if you need to add anything further to taste. Whilst that was cooking I separated the meat from the fat and added the thinly pulled beef to the glaze.
The last stage is taking the meat out of the cling film and place on an oven tray. After about half of the cooking time spoon over the meaty glaze and roast until warm through the glaze is slightly caramelised.
I did a cauliflower rice salad as I thought potatoes or regular rice would be a little heavy. The short rib meat is quite rich and filling so something light I think is the key.
Roasted cauliflower rice salad
preparation time 10 minutes
cooking time 20-25 minutes
oven 225C or 440F
- 1/2 head of cauliflower
- 3 tbsp sunflower seeds
- 2 tbsp coconut oil
- 1 dl or 1/2 cup cooked bulgur wheat
- 5 radishes
- 5 cherry tomatoes
- 1/2 dl chives
- 1/2 dl chopped coriander
- 1/2 dl chopped parsley
- 1 small endive, sliced
- 1/2 tsp chilli flakes
- 2 tbsp extra virgin olive oil
- 1 tbsp citrus vinegar
- a pinch of sea salt
Cut up the cauliflower roughly and place in a blender. Blend until you have a rice like consistency. Spread on an oven tray, scatter over the sunflower seeds and melted coconut oil. Roast until the edges start to brown.
Cut up the tomatoes, radishes and herbs and mix. Add the cooked bulgur wheat and cauliflower rice. Last slice the endive and add the vinegar, salt, olive oil and chilli flakes before mixing well and serving.
It was well worth the time waiting for the ribs. They came out just the way I wanted them to and the cauliflower rice was fragrant but nice and light.
The ribs were falling off the bone and apart and the caramelised, meaty, glaze came out very edible! I like it so much I am bringing a big plate to Angie, the very talented and lovely creator of Fiesta Friday. Come on over and have a look around, join us and have a look at Angie’s impressive and absolutely mouth watering recipes!