Beef Short Ribs Four Ways

Food Main Courses
David Paton, CDP at The Three Crowns Stoke Newington, London
3-4 Servings
Ingredients
Rib 1 - A Basic Braising
1kg ribs
1 onion, roughly chopped
1 stick celery
half leek
1 carrot
Beef stock
Reduced braising liquid or glaze
Rib 2 - BBQ Braised
1kg ribs
1 onion, roughly chopped
1 stick celery
half leek
1 carrot
100g ketchup
30g English mustard
5g onion powder
5g garlic powder
5g cujan seasoning
5g smoked paprika
5g hot paprika,
5g chilli flakes
5g dried oregano
Rib 3 - Stout Braised
1kg ribs
1 onion, roughly chopped
1 stick celery
half leek
1 carrot
Pint stout
Thyme
Garlic
Oregano
Rib 4 - Lemongrass Braised
1kg ribs
3-4 stalks lemongrass, bashed
1 orange, juice & zest
1 lemon, juice & zest
1 lime, juice & zest
1 chilli, roughly chopped
Soy sauce to taste
Fish sauce to taste
Sweet chilli sauce to taste
Method
  1. Rib 1 A Basic Braising - In a hot frying pan seal the beef rib fat side down to make it golden brown. Remove from the pan

  2. Add to the pan the onion, celery, leek and carrot, and cook until nicely caramelised
  3. Place the rib in a suitable roasting tray. Add the veg and cover with beef stock. Cover with tin foil and cook for 20 minutes at 180c. Reduce the heat to 120c and cook for 1 hour
  4. Check on the rib after an hour. The bone should just about able to pull out - if not, keep cooking until it does. You do not want to remove the bone
  5. Remove rib and allow to cool. Remove the veg from the braising liquid and reduce
  6. Place the rib bone side down on the BBQ and brush the reduced braising liquid or glaze. Turn over and brush with more glaze
  7. Keep turn and brushing the rib with glaze till rib is nice and warm and well covered with glaze
  8. Rib 2 BBQ braised - In a hot frying pan seal the beef rib fat side down to make it golden brown. Remove from the pan



  9. Add to the pan the onion, celery, leek and carrot, and cook until nicely caramelised
  10. Add to the pan the onion, celery, leek and carrot, and cook until nicely caramelised and add the veg. Place the rib in a suitable roasting tray.
  11. In a bowl mix together ketchup, mustard, onion powder, garlic powder, cujan seasoning, smoked paprika, hot paprika, chilli flakes and dried oregano. Taste to see if you need to add heat
  12. Cover the rib and veg with the sauce and add water to make sure it is completely covered. Cover with tin foil and cook for 20 minutes at 180c
  13. Reduce the heat to 120c and cook for a further 1 hour. If the bone pulls out it's fine - if not, keep cooking until it does. You do not want to remove the bone
  14. Remove rib and allow to cool. Remove the veg from the braising liquid and reduce
  15. Place the rib bone side down on the BBQ and brush the reduced braising liquid or glaze. Turn over and brush with more glaze and keep turning and brushing with glaze until it is warm and well covered with glaze
  16. Rib 3 Stout Braised - In a hot frying pan seal the beef rib fat side down to make it golden brown. Remove from the pan
  17. Add to the pan the onion, celery, leek and carrot, and cook until nicely caramelised
  18. Add to the pan the onion, celery, leek and carrot, and cook until nicely caramelised
  19. Place the rib in a suitable roasting tray and add the veg. Cover in a pint of stout. Add water if all isn't covered.
  20. Add some thyme garlic and oregano. Cover with tin foil and cook for 20 minutes at 180c
  21. Reduce the heat to 120c and cook for 1 hour. Check the bone is able to pull out - if not, keep cooking until it does. Do not remove the bone


  22. Remove rib and allow to cool. Remove the veg from the braising liquid and reduce
  23. Place the rib bone side down on the BBQ and brush the reduced braising liquid or glaze. Turn the rib over and brush with more glaze and keep turning and brushing with glaze until it is warm and well covered
  24. Rib 4 Lemongrass Braised

  25. In a very hot frying pan seal of the rib meat side down. Remove and place in a suitable sized roasting tray. Add lemongrass and zest and juice of orange, lemon and lime, and the chilli. Cover with tin foil and cook for 20 minutes on 180c
  26. Reduce the heat to 120c and cook for 1 hour. If the bone is able to pull out it is ready, if not, keep cooking until it does. But don't remove the bone
  27. Remove rib and allow to cool. Remove the veg from the braising liquid and reduce
  28. Place the rib bone side down on the BBQ and brush with the reduced braising liquid or glaze. Turn over and brush with more glaze. Keep turning and brushing the rib with glaze until it is warm and well covered

  29. For the sauce, once the liquid has been strained add soy sauce, fish sauce, sweet chilli sauce and reduce. Adjust the sauce to your taste
  30. Serve with potato or green salad