Smoky Beef Short Ribs

While in America, we feasted on ribs many times. Pork generally, but one time, beef. They had been marinaded with a wet marinade and were so tender I could have looked at the and they would have fallen apart. I could have eaten them all night. This version is really simple to make yourself. Incidentally it uses one rather intriguing ingredient – Liquid Smoke. A rather magical thing which smells just like… smoke! It will give the dish that hickory smoky flavour synonymous with the genuine version. It’s pretty spot on too. I managed to find mine very easily in Sydney in David Jones but you can also buy online, if wherever you are doesn’t stock it. The dish will also work without it, but you won’t get the smoky flavour obviously. These sticky, tender morsels were an absolute treat – and took me right back to Atlanta – the original scene of the crime.

1kg beef short ribs (left whole)
1/2 cup tomato sauce
1/4 cup honey
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/4 cup white wine vinegar
2 teaspoons sugar
1 tablespoon dark soy sauce
1/4 cup canola oil
2 teaspoons “liquid smoke”

Combine all the ingredients (except the ribs) along with 1/2 cup water into a smooth runny marinade. Place the ribs in a large plastic bag then pour over the marinade then tie up. Toss the bag to coat all the ribs then place the bag in a large bowl and refrigerate for at least 2 hours (overnight is even better).

Heat the oven to 200ºC. Tip out the meat and marinade onto a large roasting tin. Cover with foil then bake for 45 minutes, turning once or twice. Remove the foil and bake for another 30 minutes until tender.

I served mine alongside a potato salad, pickles and bread.

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