Ribs to tickle taste­buds

Western Suburbs Weekly - - Food -

CRE­AT­ING a beef culi­nary mas­ter­piece at home does not have to be a daunt­ing feat.

Aus­tralian Beef and Syd­ney’s Biota Din­ing owner and head chef James Viles have part­nered to pro­vide some mouth-wa­ter­ing Prepa­ra­tion: 20 min­utes Cook­ing: 40 min­utes Serves: 4


4 x 200g short ribs, trimmed Salt


4 x 375ml bot­tle of dark beer 250ml plum vine­gar

6 adobo chill­ies (or any red chilli) 100g brown su­gar recipes sim­ple enough for any­one to try.

Viles said beef was an in­cred­i­bly ver­sa­tile op­tion that en­abled him to cre­ate a range of dishes us­ing dif­fer­ent cook­ing meth­ods.

One of these recipes is his glazed beef short ribs.

“Don’t be afraid to use your hands,” Viles said.

“These short ribs cre­ate de­li­ciously ten­der, melt-in-your­mouth beef.”


1. Pre­pare a char­coal grill to medium-low heat (you should be able to hold your hand just above the cook­ing grate for 5 to 6 sec­onds).

2. To make the glaze, place all glaze in­gre­di­ents in a pot and re­duce un­til the con­sis­tency is thick and sticky. Once you reach this con­sis­tency, take the glaze off the heat and blend with a stick blender to a smooth fin­ish. Set aside.

3. Pat the short ribs dry, sea­son with salt and place on the char­coal grill. Cook through well.

4. Once cooked, brush the ribs all over with the glaze. Al­low to rest for 30 min­utes be­fore serv­ing.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.