Ribs to tickle tastebuds
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.