Prep Time - 20 Min | Cook Time - 720 Min | Cook Time - 10 Min
Prep Time - 20 Min | Cook Time - 720 Min | Cook Time - 10 Min
Beef
MSA beef short ribs 3 x 4 rib rack, cut in half across the bone
40ml oil
30g garlic, chopped
100g celery, diced
100g carrot, diced
120g onion, diced
1.2kg diced tomatoes
250ml stock
Adobo Sauce
10 dried ancho chillies, stemmed, halved, seeded
6 cloves garlic, peeled
25g whole black peppercorns
4g whole cloves
50g sesame seeds
8g ground ginger
8g ground cumin
25g dried oregano
100g brown sugar
200ml dark beer
80ml white vinegar
Serving Suggestions
Salt and vinegar potatoes
Radicchio salad
Truss tomatoes
Roasted broccolini
Baguette and whipped butter
Lime wedges and coriander
For the beef ribs, heat oil in frying pan, add garlic, carrot, celery and onion and cook for 3-5 minutes or caramelised. Place into a gastronorm tray. Using the same pan, seal the beef ribs on each side. Place on top of vegetables, meat side down and bones up. Pour in crushed tomatoes and stock. Cover tightly with a layer of baking paper, followed by a layer of foil.
Cook for 10-12 hours on 90°C; 60% steam, 40% dry heat. Remove ribs to cool then portion. Retain cooking liquid for future use.
Adobo Sauce: In a bowl, cover the chillies with 500ml boiling water for 30 minutes to soften. Line a baking tray with baking paper. Place garlic, peppercorns, cloves and sesame seeds on a tray and roast for 8 minutes. Add ginger, cumin and oregano, roast for a further 5 minutes until the sesame seeds are lightly brown and spices are aromatic.
Place spices, chillies and 80ml of chilli soaking liquid, brown sugar, beer and vinegar in a blender and puree until smooth.
Heat adobo sauce in a saucepan and reduce to thicken. Glaze the beef ribs and heat to serve.
Serve ribs with salt and vinegar potatoes, radicchio salad, chargrilled broccolini, baguette and butter, garnish with coriander and lime wedges.
