Beef Short Ribs with Asian Marinade
BBQ Short ribs are a speciality in many parts of the US and they’re now making an impact in restaurants across the UK. We introduced them into our shop at the start off the year and they are quickly becoming a customer favourite. Here is a delicious recipe for trying these awesome ribs of beef.
4 beef short ribs (individually or as a rack)
For the marinade:
1/2 Cup Dark Soy Sauce
2 tbsp Sherry
1 tsp of Crushed Garlic
2 Chopped Spring Onion or Shaots
1/2″ Fresh Ginger, finely sliced
1 tbsp Honey
Place all the ingredients for the marinade in a bowl and mix together. Place the beef short ribs in a roasting dish, pour the marinade over the ribs and cover with clingfilm. Place in the refrigerator overnight or for at least 4 hours.
Beef short ribs need to be cooked “low and slow” so you can either cook in the oven or on the BBQ.
If you cook them in the oven, pre-heat the oven to 150oC and cook for 6 hours or until the beef starts to fall off the bones.
If you’re going to cook them on the BBQ, prepare your grill for indirect cooking. Cook for around 8 hours between 120oC and 140oC. Add some wood chips for an extra smoky flavour. Brush with marinade every 30 minutes for the first 2-3 hours.
Cook so the internal temperature is over 90oC or until the meat is falling away from the bone.