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Post by gracoman on May 3, 2017 18:33:11 GMT -5
Yotam Ottolenghi's Barbecue beef short ribs with black garlic and urfa biberThis is a two day process so let's get started First let's make some yellow eye baked beans. This is my addition to the project. I'm only making one pound so I'm doing them in a small slow cooker instead of my ancient bean pot. Soaked yellow eyes. Pretty aren't they Finished Now for the short ribs Short ribs braised in beef stock, onion and a bit of salt Marinade ingredients: Peeled black garlic (center), tomato paste. bourbon, harissa paste, red wine vinegar, urfa biber chilis (think raisins meets coffee with a touch of heat) and pomegranate molasses. Not shown are minced onion and maple syrup. Oops Marinade ingredients processed with my immersion blender smells fantastic I removed short ribs from the braising liquid and discarded bones, excess fat, and membrane before coating them with the marinade paste for a 24 hr rest. The ribs will then be slightly smoked and grilled to finish them. They may look like a mess right now but this will change. I took this pic about two hours after the marinade slather and much of it has already disappeared into the meat. Next day I put them on a screaming hot griddle right out of the refrigerator to sear and give them some color. Then I placed them indirect to gather a bit of smoke and heat through Plated. These were wonderful and a special occasion plate of short ribs to be sure. The black garlic gave a very nice hint of garlic. The Urfa Biber provided depth and the pomegranate molasses and maple syrup brought a bit of sweetness to the table. Baked beans are always welcome. Yum!
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