Print

BBQ smoked beef short rib

Ingredients

Scale
  • 4 smoked beef short rib – about 500g each
  • About 2 pints of ale
  • Aromatics – 2 bay leaf, large sprigs of thyme, pinch fennel seeds, pinch cumin seeds

For the chipotle relish

  • 250g ripe tomatoes – chopped
  • 1 clove garlic – smashed
  • 1/2 inch ginger – grated
  • 2 red chilies – diced & seeds removed
  • 150g caster sugar
  • 2 chopped chipotle chilies
  • 50ml red wine vinegar

Instructions

  1. Slow cook the ribs in advance and before barbecuing, as outlined above.
  2. Place all the relish ingredients in a heavy-based saucepan.
  3. Bring to the boil, reduce to a simmer and cook for about 30 minutes. The mixture should have turned dark and sticky. It makes more than you’ll need, so store the rest in sterilised jars.
  4. To make a fresh summer slaw place some finely sliced cabbage, grated carrot, pomegranate, lemon zest, mint and coriander in a large bowl.
  5. Dress with a light olive oil and a few squeezes of lemon juice and then season. Toss together and taste.