Asian-style barbecued beef short ribs
Item 1 of 1
- medium
- 4
- 3 hours 30 minutes
David Everitt-Matthias serves up his barbecued beef short ribs recipe, infused with Asian flavours of yellow bean, soy and chilli. The ribs benefit from long, slow cooking before charring on the Big Green Egg for that beautiful smoky flavour.
First published in 2017
Ingredients
Metric
Imperial
Brine
- 2kg beef short rib
- 250g of salt
- 1 star anise
- 5 cloves, crushed
For the stock and glaze
- 2.5l brown chicken stock
- 300g of Demerara sugar
- 60ml of yellow bean paste
- 150ml of dry sherry
- 300ml of soy sauce
- 4 garlic cloves, crushed
- 4 red chillies
- 10 cloves
- 12 star anise
- 2 cinnamon sticks, 6cm in length
- 3g of fennel seeds
- 3 slices of mandarin peel
To finish
- 50g of peanuts, skin off, toasted and roughly chopped
- 2 spring onions, finely sliced
- 1 red chilli, finely sliced
SAVE RECIPE
Equipment
- Big Green Egg barbecue
- Pastry brush
Method
1
Start by brining the ribs. Place the salt, anise and cloves in a large pan with 2l of water and bring to the boil. Once the salt has dissolved, take off heat and allow to cool
- 250g of salt
- 1 star anise
- 5 cloves, crushed
2
Once cooled, place the ribs in a container and pour the brine over them. Cover and place in the fridge for an hour
- 2kg beef short rib
3
Remove the ribs from the brine and quickly rinse under cold water. Dry thoroughly with kitchen roll
4
Place all the stock ingredients in a large pan and bring to the boil. Simmer for 30 minutes
- 2.5l brown chicken stock
- 300g of Demerara sugar
- 60ml of yellow bean paste
- 150ml of dry sherry
- 300ml of soy sauce
- 4 garlic cloves, crushed
- 4 red chillies
- 10 cloves
- 12 star anise
- 3g of fennel seeds
- 2 cinnamon sticks, 6cm in length
- 3 slices of mandarin peel
5
Add the ribs, return to the boil and simmer for 2–3 hours until tender. After this time, allow to cool in the cooking liquid
6
Once cooled, keep the ribs in the stock for 24 hours, pressed down with a board covered in weights to keep the ribs intact
7
Remove from the stock and place on a rack to dry for about an hour
8
Bring the marinade to the boil and reduce to a thick, coating consistency – this is your glaze
9
Set up the EGG for direct cooking with the Cast Iron Searing Grid. The target temperature is 200°C. Add the ribs and grill for 5–10 minutes, brushing regularly with the glaze and turning frequently
10
They should be shiny and lightly charred. Sprinkle with the chopped roasted peanuts, chilli and spring onion to finish
- 50g of peanuts, skin off, toasted and roughly chopped
- 2 spring onions, finely sliced
- 1 red chilli, finely sliced
First published in 2017
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