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Asian-style barbecued beef short ribs

  • Main
  • medium
  • 4
  • 3 hours 30 minutes, plus an hour to brine and 24 hours to press

PT3H30M

PT24H

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Ingredients

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Metric

Imperial

Brine

For the stock and glaze

To finish

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Method

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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
2
Once cooled, place the ribs in a container and pour the brine over them. Cover and place in the fridge for an hour
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
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
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Asian-style barbecued beef short ribs

 
 

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