When it comes to ribs, its hard to beat slow cooked, braised, smokey beef short ribs! This is so juicy and tender, the meat falls of the bone.
Note:- For this dish you got to plan early. Order Beef short ribs from butcher. You can request butcher to cut across the bone into 8 cm pieces. Recipe recommends marinating the beef short ribs at least a day ahead of the planned baking day. You can prepare this dish up to 4 days ahead of time. Just before ready to serve, grill the ribs for 3 minutes on BBQ or an Oven. The 4 chilli and 1 tbsp pepper added gives a nice mild hot flavor.
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00:10 Ingredients
01:30 Preparing the marinade
01:50 Preparing the short ribs
02:05 Marinating the short ribs
02:45 Baking the short ribs
04:24 Finished Dish
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Ingredients:-
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3 Onions, roughly chopped
6 Garlic Cloves, roughly chopped
4 Red Chilli, De-seeded, roughly chopped
1/2 cup Brown Sugar, firmly packed
2 tbsp Smoked Paprika
2 tbsp Ground Ginger
1/4 cup Soy Sauce
1/4 cup Red Wine Vinegar
1/4 cup Extra Virgin Olive Oil
2 cups Red Wine (No need to use expensive wine)
1 tbsp Salt
1 tbsp Pepper
1/4 cup Coriander Leaf, roughly chopped
2 Kg Beef Short Ribs, cut across the bone into 8 cm
1 Lime Wedges, to squeeze
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Method:-
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Blend all the Ingredients except Ribs and Lime in a food processor or mixer-grinder, to a fine marinade.
Arrange Ribs in a baking pan, meat side down, pour the marinade, and ensure ribs are evenly coated.
Cover and marinate for 24 to 48 hours in fridge.
Before baking, set aside the pan for an hour to reach the room temperature
Bake for 3 hours at 160 Degree Centigrade with the aluminum foil cover.
Remove the aluminum foil cover, Keep the meat side up, baste with marinade a few times and return to oven
Bake for another one hour, basting with the marinade every 15 min, until the marinade reduces.
Grill for 3 min at 180 degree centigrade
Serve ribs garnished with chopped Coriander leaf, chilli and lime wedges.
Courtesy:-
Dish - Thanks for Carolyn for sharing this finger licking recipe!
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